Ingredients Jump to Instructions ↓

  1. 5 cups fresh watermelon juice , from about 3 lbs. of watermelon (including foam)

  2. 2/3 cup sugar

  3. 1/2 cup cornstarch

  4. 1 teaspoon vanilla extract

  5. 2 tablespoons blanched pistachios , coarsely chopped

  6. 1/2 ounce semisweet chocolate, coarsely grated (about 2 tbs)

  7. 3 tablespoons candied citron peel , rinsed and chopped

Instructions Jump to Ingredients ↑

  1. Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).

  2. Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.

  3. Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.

  4. Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.

  5. Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.

  6. Add the optional ingredients if desired and pour into individual serving cups or a serving dish.

  7. Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.

  8. If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.


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