- ¼ cup fresh lemon juice
- 6 pounds watermelon, including rind
- 1 cup sparkling wine (optional)
- Canola oil for the dish
- ½ cup sugar
- 3 1/4-ounce envelopes unflavored gelatin
Cut the watermelon into large pieces, discarding the rind. Place in the bowl of a food processor and puree. Strain the pureed watermelon through a fine strainer to remove the pulp and seeds (this should yield about 3 cups of watermelon juice). In a small bowl or measuring cup, combine the gelatin...