Food & Cooking Recipes Dessert & Treats Recipes Watermelon Coolers 4.0 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Not every gelatin is meant to be completely firm. Halfway between a drink and a dessert, these loose-set watermelon treats include chunks of the fruit. If you like, top them with cubes of rose hip-hibiscus gelee flavored with fresh mint and basil. The bracing results combine seasonality and different textures sure to tempt any palate. Ingredients 8 cups ¾-inch seedless watermelon cubes (from ½ small watermelon, rind removed), plus more for garnish Scant 2 1/4 teaspoons unflavored gelatin (one 1/4-ounce envelope) ¼ cup cold water ¼ teaspoon coarse salt 1 ½ teaspoons fresh lemon juice Rose Hip-Hibiscus "Ice Cubes"(optional) Mint or basil sprigs, for garnish Directions Puree watermelon cubes in a blender or food processor until smooth. Press through a fine sieve into a large bowl and discard solids. Measure 3 cups strained juice. Prepare an ice-water bath. Sprinkle gelatin over cold water, and let stand until softened, about 5 minutes. Bring 1/2 cup watermelon juice and salt to a simmer in a small saucepan over medium-high heat. Add softened gelatin, stirring to dissolve. Strain into a bowl set in ice water bath. Stir in remaining 2 1/2 cups watermelon juice and the lemon juice. Let stand, stirring often, until just beginning to gel, 15 to 20 minutes. Divide among 4 glasses. Garnish with watermelon cubes. Refrigerate until set, at least 2 hours or up to overnight. Top with rose hip-hibiscus "ice cubes" if desired, and garnish with mint or basil sprigs. Cook's Notes Taste the watermelon; if it's not sweet enough, add sugar to the juice. Rate it Print