I love summer day filled with copious amounts of sunshine, picnics, bike rides and jello. Yes, jello. Itʼs my new thing. Itʼs an incredibly refreshing conclusion to a long, hot day.
I used to think jello only came out of a little, white box found on aisle nine at the grocery store. The mechanics of how jello magically turned into a cold, jiggly treat after mixing with a little water and a few hours of refrigeration was a mystery to me. But, I am happy to report: mystery solved. Iʼve broken out of the jello box and found how to create this retro dish from scratch. In doing so, this sweet treat turns from naughty to nice.
Commerical vs. Homemade
Commercial jello can contain artificial sweeteners, artificial flavors and food coloring. Artificial food coloring has been linked to hyperactivity in kids , thatʼs not something I want my toddler ingesting. Artificial sweetener may negatively alter gut flora . With all the work I put into fermenting veggies and mainting a healthy ecosystem in our digestive tracts, Iʼd rather it not get hacked.
Homemade jello on the other hand is awesome. Itʼs made with natural ingredients, like real fruit and a quality source of gelatin. Gelatin is the magic ingredient that gets a bowl of fruity water to jiggle. Itʼs a great source of protein, promotes joint health, and supports liver function  (you can find high quality, 100% pure gelatin here).
Doesnʼt homemade jello sound great?
Well, it gets better: enter Lemon Watermelon Jello Wedges. These cute, little wedges are as healthy as summer sunshine, as fun as a day at
the pool, and a definite crowd please
Lemon Watermelon Jello Wedges
3 cups fresh watermelon juice
1 cup fresh squeezed lemon juice (about 7-9 lemons)
½ cup rapadura (or 2-3 Tbsp. honey) (like this)
1 cup filtered water
3 Tbsp. gelatin (This is my favorite gelatin)
1. Cut a watermelon in quarters and remove some of the fruit (enough to make a little more than 3 cups of puree).
2. Cut the fruit into chunks and blend the fruit in a blender to make a puree. Strain the watermelon puree through a fine mesh sieve to remove the pulp and set aside 3 cups of the watermelon juice.
3. Cut each lemon in half lengthwise. To do this, use a paring knife to cut around the inside of the lemons and then use a spoon to scoop out the flesh. Arrange the rind halves on a tray and set aside for later. Juice the lemon flesh (I squeezed them in my hands, then pressed them in a fine, mesh sieve) until you get 1 cup of lemon juice. Set aside.
4. In a saucepan, cook sugar and water over medium heat, whisking until the sugar is dissolved. Remove the pan from the heat and pour in the lemon and watermelon juices and gelatin. Whisk to combine. Pour the mixture into the lemon rind halves and refrigerate for four or more hours. Once the jello is set, cut the lemon rinds in half lengthwise for lemon wedges.