Ingredients
1/2 of 16-lb. seedless watermelon
4 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Large olive wood salad bowl — toss and serve at the table
Large ceramic ramen bowls — proper size for noodle soup with toppings
Wide ceramic bowl for whisking and drinking matcha
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Large olive wood salad bowl — toss and serve at the table
Large ceramic ramen bowls — proper size for noodle soup with toppings
Wide ceramic bowl for whisking and drinking matcha
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Cut 1/2-inch-thick slice from rounded bottom of watermelon half to prevent it from rolling around. Scoop watermelon pulp into large bowl; reserve shell. Blend pulp, in batches, in blender until smooth; pour each batch of juice into separate large bowl. (You should have about 7 cups juice.) Pour 2 cups juice into saucepan; bring to boil. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Add to remaining juice in large bowl; mix well. Refrigerate 45 min. or until thickened, stirring every 15 min. Pour into watermelon shell. Refrigerate 3 hours or until firm. When gelatin is firm, cut away any watermelon rind that extends above the gelatin layer.