I am all over the easy summer treats that will wow the kid crew around here these days. Gelatin goodness packed with fruit are always the hit of the season. We’ve had some of my most loved (and most returned to) recipes here on OBE.
Check out Rosina Huber’s Veggie Jelly Melons (with half the sugar of brand-name Jello treats) and Christa Herrling’s Summer Kanten (gelatin-free option). Super yum:
Veggie Jelly Melons
(quantities depend on how many melons used)
- Melons (watermelon, cantaloupe, honeydew etc.)
- Fruit and Vegetable blend juice
- Knox gelatin
1. Start by cutting your melons in half and scooping out any seeds, or if you’re using a mini watermelon then using a spoon or a melon baller make yourself a nice sized hole in the center. When your melons are ready, place them in bowls for stability. You don’t want them to tip over when they’re filled with liquid later.
2. Next you will need to decide how much juice will be needed to make the jello. An easy way to do this is to fill up your measuring cup with water to the 2 cup mark and slowly pour it into one of the melon cavities. When it is full you will know exactly how much juice will be needed for that melon half by looking at what you poured out of your measuring cup.
3. You will want to use a ratio of 1.25 cups of juice to 1 packet of gelatin and follow the directions on the Knox gelatin box. Once your gelatin has been made pour it into your melon halves and refrigerate until completely set.
4. Cut into wedges and serve.
A super yummy treat on a hot day. Enjoy!
Watermelon & Cantaloupe Kanten
Ingredients, Serves 6 to 8
1 cantaloupe (about 3 pounds), halved and seeded
1 wedge seedless watermelon (about 2 pounds)
3 cups apple cider or apple juice
1 cup water
1/3 cup Kanten or agar agar flakes
1/4 cup honey
1. Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.
2. In a medium saucepan, bring cider, water, and Kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes.
3. Turn off heat and stir in honey until dissolved; cool to room temperature.
4. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.
5. Invert the Kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.
Hope your day is lovely.