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6 packed cups seedless watermelon cubes (precut is fine)
1/2 cup/100 grams sugar, more to taste
2 tablespoons lemon juice (from 1 lemon)
1/2 cup/75 grams cornstarch
1/4 cup/32 grams chopped pistachios
Mint leaves and jasmine or other fragrant blossoms, for garnish (optional)
Instructions
Blend the watermelon in a blender or food processor and strain through a fine-mesh sieve. You should have about 4 cups juice.
Put juices in a saucepan, and add sugar, lemon and cornstarch. Whisk well to incorporate. Set pan over medium-high heat and bring to a simmer, whisking constantly. Cook for 2 to 3 minutes as mixture thickens to a pudding-like consistency.
Transfer cooked mixture to individual dessert glasses or bowls, or pour into a low serving bowl or glass pie pan. Refrigerate, covered, for 4 hours. Before serving, garnish with chopped pistachios and mint or blossoms, if using.
Ingredients
6 packed cups seedless watermelon cubes (precut is fine)
1/2 cup/100 grams sugar, more to taste
2 tablespoons lemon juice (from 1 lemon)
1/2 cup/75 grams cornstarch
1/4 cup/32 grams chopped pistachios
Mint leaves and jasmine or other fragrant blossoms, for garnish (optional)