Watermelon Jellies

Prepare your sugared surface: Line a baking sheet with parchment paper and evenly sprinkle 1/4 cup of white sugar over the parchment. (2 minutes)

First blanch: Place the diced watermelon rind in a saucepan, cover with water, and bring to a boil. Reduce the heat to medium and simmer until the rind is slightly softened. (5 minutes). Drain and rinse the watermelon rind. Clean the saucepan.

Brining: Return the watermelon rind to the saucepan. Stir in the salt and enough fresh water to cover the rind. Bring to a boil, then reduce the heat to medium and simmer until the rind becomes softened. (10 minutes). Drain the rind, rinse thoroughly, and transfer it to a bowl. Clean the saucepan.

Flavor Infusion: In the cleaned saucepan, combine 1/2 cup water, 1/2 cup white sugar, and the chopped lemongrass. Bring the mixture to a boil. Add the drained watermelon rind and stir to ensure it's well-coated. (3 minutes)

Candying Process: Reduce the heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated. (30 minutes). Continue to simmer, stirring constantly, until the remaining liquid evaporates and the watermelon rind achieves a gumdrop-like consistency. (30 minutes)

Sugaring and Storing: Transfer the candied watermelon rind to the prepared baking sheet. Gently roll the rind pieces in the sugar to coat them evenly. Store the Watermelon Jellies in an airtight container at room temperature.