INGREDIENTS
500ml watermelon juice
60g sugar
60g cornstarch
Pistachios for serving

METHOD
1. Remove the seeds from the watermelon pulp and blend it in the blender. Pass the mixture through the sieve to obtain 500ml of juice.
2. Mix 1/3 of the juice with the cornstarch until there are no lumps left.
3. Pour remaining watermelon juice, starch mixture, sugar into saucepan and stir over heat for 5 minutes or until thick.
4. Pour the jelly into the molds and leave them to solidify in the fridge for at least 5 hours.
5. Turn them upside down on a plate and decorate them with pistachios.