Watermelon-lime jelly with mint

Ingredients:

• 8 cups chopped seedless watermelon pulp
• 3/4 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 1.5 tbsp Sambuca or anise liqueur (optional)
• 2 tbsp instant gelatin (approximately 23 gr.)
• Vegetable oil for greasing the pan
• About 16 small fresh mint leaves

Preparation:

1. Combine the watermelon pulp, sugar, lime juice, and sambuca in a blender and puree until smooth, in two batches if necessary. Strain the mixture through a fine-mesh sieve into a large measuring cup.
2. Pour 1 cup of watermelon mixture into a small saucepan and bring to a boil. Meanwhile, pour another 1 cup of watermelon mixture into a larger bowl and sprinkle in the gelatin; let sit for 1 minute. Add the hot watermelon mixture to the bowl and stir until the gelatin dissolves. Stir in the remaining mixture.
3. Grease a 20cm square baking pan with vegetable oil, wiping off any excess. Pour in the watermelon mixture. Skim off any foam from the surface and refrigerate until the jelly has thickened slightly, about 20 minutes. Arrange the mint leaves on top, then press them in slightly. Refrigerate the jelly until completely set, at least 4 hours.
4. Invert the jelly mold onto a cutting board, then cut into squares.