Ghibli Honeydew Jelly

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 98 cal
• 2g protein
• 22g carbs
• 2g fiber

Every recipe here is free to read.

Ingredients

• 4 cups ripe honeydew melon, cubed
• 1/2 cup water
• 3 tbsp honey
• 2 tbsp fresh lime juice
• 2 1/2 tsp unflavored gelatin powder
• 1/4 cup cold water for blooming gelatin
• 2 tbsp tiny fresh mint leaves for garnish
• 1/2 cup extra honeydew balls for topping

Instructions

1. 1Place the cubed honeydew and the half cup of water in a blender and purée until completely smooth and pale green like morning mist.
2. 2Strain the purée through a fine-mesh sieve into a saucepan, pressing gently to extract the juice while leaving the fibrous pulp behind.
3. 3Stir the honey and lime juice into the strained melon juice and warm over low heat just until the honey dissolves and the liquid is steaming, not boiling.
4. 4Meanwhile sprinkle the gelatin over the cold water in a small bowl and let it bloom 5 minutes until it looks like wet sand.
5. 5Remove the melon mixture from the heat and whisk in the bloomed gelatin until every granule has melted and the liquid is clear and glossy.
6. 6Taste and adjust with a drop more honey if the melon is mild; the flavor should stay soft and natural.
7. 7Pour into four small glass cups or a shallow dish and refrigerate at least 4 hours, or until the jelly is softly set and wobbles when nudged.
8. 8Just before serving, top each portion with a few honeydew balls and a scatter of tiny mint leaves so it looks like a miniature garden pond.
9. 9Serve chilled with a small spoon; the jelly should melt gently on the tongue like cool morning dew.
10. 10Keep leftovers covered in the refrigerator up to two days for another quiet afternoon treat.