Watermelon cooler

Watermelon cooler

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(1 ratings)

Prep: 10 mins


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

  • Freezable


  • kcal139
  • fat1g
  • saturates0g
  • carbs29g
  • sugars18g
  • fibre0g
  • protein6g
  • salt0.06g


  • 1 watermelon, half chopped, half cut into bite-sized chunks, to serve



    Thought to have originated in Africa, watermelons are distinct from musk melons such as…

  • juice of 2 limes



    The same shape, but smaller than…

  • 100g white caster sugar
  • up to 3 gelatine leaves



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • chopped fresh mint, to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • honey to drizzle



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. 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.

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Comments, questions and tips

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21st May, 2020
As 'watermelons' come in various sizes, you need to know what ratio of watermelon you need to limes and castor sugar. Just to say '1' watermelon is unhelpful. Sorry.
30th Jun, 2008
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.
1st Nov, 2007
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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