- 6 gelatine leaves
- 500 g watermelon, chopped and seeds removed
- 2 x 250 ml Grapefruit Coolers
- 1 litre mixed berry sorbet
Soften the gelatine leaves in water for 5 minutes. Blend the watermelon until smooth. Place a small saucepan over a medium heat, add the Grapefruit Cooler and gently warm. Squeeze the excess water from the gelatine leaves, then add to the saucepan, stirring to dissolve.
Transfer the mixture to a bowl, add the blended watermelon and mix. Pour into a shallow glass square dish and chill to set. Serve in squares with scoops of berry sorbet in Manna bowls.
Cook’s note: Add 2 T sugar to the watermelon mixture if you wish to sweeten it.