Watermelon cooler

Watermelon cooler

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(1 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 6

A simple fruity jelly that makes a gorgeous and bright red pud for dinner parties, or children's parties

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
139
protein
6g
carbs
29g
fat
1g
saturates
0g
fibre
0g
sugar
18g
salt
0.06g

Ingredients

  • 1 watermelon, half chopped, half cut into bite-sized chunks, to serve
  • juice of 2 limes
  • 100g white caster sugar
  • up to 3 gelatine leaves
  • chopped fresh mint, to serve
  • honey to drizzle

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Method

Blitz together the watermelon with the juice of the limes and caster sugar until completely juiced. Push the juice through a sieve into a measuring jug. Measure the amount of juice you have and soak as many leaves of gelatine as you need, using the ratio of 1 leaf of gelatine per 200ml. Dissolve the soaked gelatine in a little hot water from the kettle and add to the watermelon juice. Pour the juice into small moulds and leave to set overnight. Unmould the jellies and serve alongside bite-sized chunks of watermelon scattered with chopped mint and drizzled with honey.

Recipe from Good Food magazine, August 2005

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Comments

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rachelhighsted's picture

I followed the geletine packet instructions for quantity as i've been caught out before by not adding enough. I figured they should know how much of their product would be needed and I added another couple of sheets for good measure but it still didn't set. I ended up using 7. I've since read in a cookbook (Hugh Fearnley-Whittingstall) that melon sometimes contain an enzyme that stops it setting jelly. Obviously it can be done as MsVanDeKamp has managed it (and photo above) but I failed. Hope everyone else has better luck.

e_leachums's picture
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I had to add extra gelatine when I made this as it wouldn't set, but once it did it was lovely and refreshing after our heavy meal!

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