Watermelon Gelee |






Yield 6-8 servings

Watermelon Gelée is a gelatine set dessert using the juice of a watermelon. The vivid pink hue is further enhanced by the addition of raspberry liqueur. A very interesting option to consider as a garnish for the dessert is the use of tapioca pearls tinted with raspberry puree. Watermelon Gelée is refreshingly fun to make and gives you a flavourful alternative when serving watermelon this summer.   This dessert is gluten-free.



  1. Prepare the desired gelatine mold by lining it with plastic wrap.  You will need a container that holds a little more than one litre of liquid. (approximately 4 1/2 cups)CHEF TIP: Plastic wrap is easier to press into the mold if you wet the container first. Place the plastic wrap inside the mold and slide the plastic wrap in place and into the corners with your fingers to remove any wrinkles. Using the plastic wrap makes it much easier to unmold the dessert later.
  2. Place one-quarter of the watermelon juice in a bowl and sprinkle the gelatine powder on top. Stir to ensure that there are no lumps. Let it sit for at least 10 minutes (this is called blooming).
  3. Combine the watermelon juice and the sugar in a heatproof medium size bowl. Heat it very gently over a Bain-Marie to about 120⁰F (50⁰C). This is barely lukewarm.  If overheated, the watermelon flavour and colour will be compromised. CHEF TIP: I used a thermometer with a probe (set to an alert of 120oF) into the bowl of watermelon juice. This took approximately three minutes to reach the required temperature.
  4. Pour the warmed juice into the gelatine mixture and stir.  Add the liqueur.
  5. Pour into desired mold and place in the refrigerator for several hours.


For more detailed information, including a tutorial on how to cut a watermelon, please see my original post on


Courses Dessert

Cuisine American; Canadian

Recipe by UrbnSpice at