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1
Slice off the peel of the melon and cut the flesh into 2-inch chunks, removing as many seeds as possible and reserving them.
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2
You should have about 8 cups.
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3
Process the watermelon chunks in a blender until smooth.
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4
Place the puree in a paper coffee filter set in a strainer or sieve set over a bowl, and allow it to strain without pushing it through, about 15 minutes.
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5
Youll need exactly 3 cups juice; measure that out and drink any that remains.
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6
Pour 1 cup of the watermelon juice into a medium bowl, sprinkle it with the gelatin, and allow the gelatin to soften for 10 minutes.
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7
In a small nonreactive saucepan, heat 1 cup of the juice until it is just hot.
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8
Remove it from the heat and add the sugar, stirring to dissolve.
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9
Add the hot juice to the gelatin mixture and stir until the gelatin is completely dissolved.
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10
Add the remaining 1 cup juice, the salt, the gin, and the lemon juice.
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11
Taste the mixture to make sure the flavors are balanced.
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12
The sweetness and acidity of watermelons will vary, and if necessary gradually adjust with additional sugar and/or lemon juice.
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13
Strain the mixture through a fine-mesh sieve into another bowl, and place it in an ice bath.
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14
Let it cool for 5 to 7 minutes, giving it a gentle stir with a spoon (rather than a whisk to avoid bubbles) several times.
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15
The gelatin will have started to thicken and become syrupy.
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16
Divide the mixture among six 5-ounce glasses.
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17
Chill in the refrigerator until completely set, at least 4 hours or overnight.
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18
Garnish with toasted watermelon seeds, if desired, before serving.
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19
Rinse the watermelon seeds and pat them dry with a paper towel.
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20
Toss with a little oil and a generous sprinkling of salt.
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21
Roast on a baking sheet in a preheated 350F oven, stirring occasionally, until they are very crunchy, about 15 minutes.
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22
Let cool.
