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Summer melon jelly
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Prep Time:
250 minutes
Cook Time:
Total Time:
250 minutes
Refreshing fruit bowl with a modern twist on classic jelly and ice cream.
Ingredients:
  • 1 x 85g pkt strawberry jelly crystals
  • 85g Original Raspberry jelly crystals
  • 375ml (1 1/2 cups) boiling water
  • 125ml (1/2 cup) dessert wine
  • 200g seedless watermelon, rind removed, coarsely chopped
  • 200g rockmelon, deseeded, peeled, coarsely chopped
  • 82.50 ml fresh mint leaves
  • 4 scoops berry sorbet, to serve
Instructions:
  • In a heatproof jug, combine the jelly crystals with water, stirring until dissolved. Then, mix in the wine.
  • Transfer the jelly mixture into a 27 x 9cm loaf pan and refrigerate for 1 hour or until firm.
  • Mix the watermelon and cantaloupe in a large bowl.
  • Unmold the jelly onto a chopping board, cut into pieces, and distribute the melon mixture and jelly into serving bowls. Garnish with mint and berry sorbet before serving promptly.

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