Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest
EatSmarter exclusive recipe

Melon Ice on a Stick

with Fruit Juice
4
Average: 4 (1 vote)
(1 vote)
Melon Ice on a Stick

Melon Ice on a Stick - Appetizing red color makes for exciting snacking

Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 5 h.
Ready in
Calories:
133
calories
Calories
0
Print

Ingredients

for
4
servings
1
small Watermelon (800 grams)
1 ¾ cups
½ cup
2 sheets
print shopping list
Product recommendation
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 8 Wooden skewers, 1 Small knife, 1 Plastic wrap, 1 Measuring cups, 1 Pot, 1 Small bowl, 1 Wooden spoon

Preparation steps

1.
Melon Ice on a Stick preparation step 1

Cut melon into quarters with a large knife and cut each quarter in half. Remove large seeds with a toothpick.

2.
Melon Ice on a Stick preparation step 2

Cut flesh into smaller pieces about 2 cm (approximately 3/4 inch) thick. Cut pieces into 7 cm (approximately 2 3/4-inch) strips.

3.
Melon Ice on a Stick preparation step 3

Put melon sticks on wooden skewers, wrap individually in plastic wrap and refrigerate for 1 hour.

4.
Melon Ice on a Stick preparation step 4

Meanwhile, boil grape and black currant juice in a pot and reduce to about 200 ml (approximately 3/4 cups plus 1 1/2 tablespoons).

5.
Melon Ice on a Stick preparation step 5

Soak the gelatin in cold water, drain and dissolve in the warm juice mixture while stirring. Refrigerate until the gelatin begins to solidify.

6.
Melon Ice on a Stick preparation step 6

Dip each of the frozen melon sticks halfway into the gelatin-juice mixture and freeze. After the coating freezes, repeat the process again and freeze the sticks for at least another 2 hours.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie133 kcal(6 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.6 mg(5 %)
Vitamin B₆0.1 mg(7 %)
Folate7.8 μg(3 %)
Pantothenic acid1.5 mg(25 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13 mg(14 %)
Potassium350 mg(9 %)
Calcium35 mg(4 %)
Magnesium14 mg(5 %)
Iron1 mg(7 %)
Iodine2 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0 g
Uric acid42 mg
Cholesterol0 mg
Development of this recipe:
Post the first comment