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 Halve and seed the watermelon
and cut the pulp into small cubes.
Set aside.
- Heat 4 1/2 cups (1 litre) water
in a pot. Add the sugar and osmanthus
flowers and bring to a boil, stirring,
until the sugar dissolves. Skim
off and foam. Add the red flavouring
colour and cornstarch. Cook, stirring
until the sauce becomes a thin
glaze. Remove and let stand until
cool. Place the watermelon and
haw jelly cubes on a serving dish,
cover with the sauce, and serve.
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