Beat the Heat with Three Watermelon Wonders

When the summer sun is blazing, there’s nothing more satisfying than a cool slice of watermelon. But this iconic fruit has so much more to offer than just being a simple, juicy snack. We’ve unlocked three creative and surprisingly easy recipes that transform watermelon into desserts and a drink that are perfect for any hot day. These treats are designed to be simple, with most of the prep work taking less than half an hour. From a wobbly, refreshing jelly made with a simple boiling technique to a no-fuss sorbet and a chic cocktail, these sweet delights are designed to impress without the stress. Get ready to fall in love with watermelon all over again.

Here you’ll find the ingredients for all three fabulous recipes. We’ve broken them down for clarity and offered some easy-to-find substitutions for our Western kitchen enthusiasts.

For the Refreshing Mint Watermelon Jelly:

• 600g Watermelon: This is roughly 4 cups of diced, seedless watermelon.
• 25g White Jelly Powder: This is a key ingredient, often called Bai Liang Fen. It’s a plant-based gelling agent that sets at room temperature. If you can’t find it in an Asian supermarket, agar-agar powder is a fantastic substitute; use the amount specified on your package to set approximately 600-700ml of liquid. Gelatin can also work, but it will need refrigeration to set.
• 5g Mint Powder: If you don’t have mint powder, a few drops of food-grade mint extract will do the trick.
• Crushed Nuts: Your choice! Pistachios, almonds, or walnuts work beautifully. Use as much as you like.
• Honey & Lemon Juice: To taste.
• Fresh Mint Leaves: For garnish.

For the Easiest Ever Creamy Watermelon Sorbet:

• 1 Large, Thick Slice of Watermelon: The rind will become your serving bowl!
• 150ml Heavy Cream: Also known as whipping cream.
• 10g Granulated Sugar: Or a little more, depending on the sweetness of your fruit.

For the Sophisticated Watermelon Lychee Tea Cocktail:

• 200g Watermelon: Cubed.
• 5 Frozen Lychees: Pitted. Using frozen lychees helps keep the drink perfectly chilled without diluting it too much. Canned lychees (drained) also work.
• 10ml Whiskey: Any brand you like. For a different twist, try vodka or a light rum. For a non-alcoholic mocktail, simply omit the alcohol.
• 100ml Jasmine Tea: Brewed ahead of time and completely chilled.
• Honey: To taste.
• A Splash of Heavy Cream: This is for creating a delicate, creamy top layer, similar to a “cheese foam” or “milk cap” found in modern tea shops.
• A Marshmallow & Fresh Mint Leaf: For an elegant garnish.

Ready to create some magic? Follow these simple, step-by-step instructions. We’ve broken it down by recipe to make it easy to follow.

Part 1: Making the Mint Watermelon Jelly

1. First, gather all your ingredients for the jelly.
2. Cut the watermelon into small chunks and place them in a blender. Blend until you have a smooth, vibrant juice.
3. Pour the juice through a fine-mesh sieve into a small saucepan. This step ensures your jelly is silky smooth.
4. Add the white jelly powder and mint powder to the strained juice in the saucepan.
5. Whisk everything together until fully combined and there are no lumps. Bring the mixture to a rolling boil over medium heat, then immediately pour it into a mold or a shallow dish. Let it cool and set. This will happen at room temperature, but for a faster set, you can place it in the refrigerator for about an hour.
6. While the jelly sets, finely chop your favorite nuts for the topping.
7. Once the jelly is completely firm, carefully cut it into small, bite-sized cubes.
8. Spoon the beautiful jelly cubes into your serving glasses or bowls.
9. Drizzle with fresh lemon juice and honey to your desired level of sweetness and tang.
10. Garnish with a generous sprinkle of crushed nuts and a few fresh mint leaves. Your stunning dessert is ready!

Part 2: Assembling the Creamy Watermelon Sorbet
11. Now for the quickest dessert you’ll ever make!
12. Take your thick slice of watermelon. Using a knife and a spoon, carefully scoop out the red flesh from the center, leaving the green rind intact to form a natural bowl. You can set the scooped-out watermelon aside for snacking!
13. In a chilled bowl, pour in the heavy cream and sugar. Using an electric mixer or a whisk, beat the cream until it forms stiff peaks.
14. Transfer the whipped cream into a piping bag (or just use a spoon) and fill the hollowed-out watermelon rind. That’s it!

Part 3: Crafting the Watermelon Lychee Tea Cocktail
15. Finally, let’s mix a sophisticated and utterly refreshing drink.
16. Place the cubed watermelon and pitted frozen lychees into a cocktail shaker.
17. Using a muddler, gently press the fruit to release all its fragrant juice.
18. Add the whiskey, chilled jasmine tea, and a touch of honey. Fill the shaker with ice, seal it tightly, and shake vigorously for about 15 seconds until the outside is frosty.
19. Strain the cocktail into a chilled glass.
20. For the creamy topping, lightly whip the splash of heavy cream until it’s slightly thick but still pourable. Gently pour it over the back of a spoon onto the surface of the drink to create a floating layer. Garnish with a marshmallow and a mint leaf for that final, playful touch.

And there you have it—a trio of watermelon treats that are as delightful to look at as they are to eat and drink. The mint jelly is cool, wobbly, and bursting with freshness, the creamy sorbet is a deceptively simple yet decadent pleasure, and the cocktail is an elegant blend of fruity and floral notes with a touch of warmth. Each one proves that with a little creativity, a humble watermelon can become the star of your summer table. They’re perfect for impressing guests at a BBQ or for enjoying as a personal treat on a warm evening. I absolutely loved how quickly these came together, and the flavors are pure sunshine. I highly encourage you to give them a try! Which one will you make first? Let me know in the comments below