Two refreshing watermelon desserts in time for summer

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By Jim Bailey

Place 3 pounds of watermelon chunks (without the seeds) in a food processor or blender (in batches) and puree on high until it is as smooth as possible.

This will take no longer than one minute. Transfer to a medium saucepan over medium-high heat.

watermelon pudding

Watermelon pudding.

Meanwhile, in a bowl, blend together 2/3 cups sugar with ½ cup cornstarch or tapioca starch, 1 teaspoon dry ginger, ½ teaspoon cinnamon and a pinch of cloves.

Pour into watermelon juice and bring to a boil, whisking well. Boil while almost constantly whisking, until thickened, about 2 minutes.

Remove from heat, transfer to a bowl and cover. Refrigerate at least 4 hours, or until firm. Serve.

Watermelon Mint Gelatin

Sprinkle 2 (1/4 ounce) envelopes of unflavored gelatin over ½ cup cold water. Let sit until softened, which should happen within a minute or two.

Watermelon mint gelatin.

Watermelon mint gelatin.

Meanwhile, puree about 2 to 2 ½ pounds watermelon chunks in a food processor or blender until smooth, about a minute on high. This should make about 2 cups.

Add to saucepan along with ½ cup sugar, Bring to a boil over medium high heat. When it gets warm, whisk in the gelatin mixture. Once boiling, whisk well and remove from heat. Whisk in 1 teaspoon peppermint/spearmint extract. Pour into individual molds and cover.

Refrigerate until set, about 3 hours.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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