Ingredients
1/4 cup watermelon jelly or fruit jelly
1/2 cup sugar
3/4 cup cold water
1 kg watermelon, without the peel and pit, cut in pieces
1 juice of 1 lemon
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Dual-size scooper — melon balls, butter balls, cookie dough
Natural gelling agent — jams, jellies, fruit preserves, pâte de fruit
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dual-size scooper — melon balls, butter balls, cookie dough
Natural gelling agent — jams, jellies, fruit preserves, pâte de fruit
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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dissolve the jelly and sugar in cold water and leave aside. mix watermelon in a blender. add jelly and lemon juice. put it in an icecream maker and in refrigerator for 2-3 hours, thickens without becoming compact mass. mix it in blender. leave another 2 hours in refrigerator, struck again fluffyand in refrigerator. repeat procedure 1 more time. share mixture in 10 ice sticks and put in refrigerator to cool.