Watermelon Vinaigrette Dressing (as ordered)

Ingredients:

2 Tbs seedless raspberry jelly
1/4 c. watermelon puree
1 clove garlic, finely minced
2 Tbs white wine vinegar
dash ground white pepper
1 Tbs. extra-virgin olive oil

Procedure:

1. Melt the jelly in a small saucepan.

2. Meanwhile, place enough chunks of seeded watermellon in a blender or food processor to make 1/4 cup puree. Process with the minced garlic. Strain the results.

3. Allow the melted jelly to cool slightly, add the strained puree, the vinegar and ground pepper. Whisk the olive oil into the mixture until emulsified. Chill before serving. Whip before service, if the dressing separates in the fridge.

Makes almost half a cup.