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Gallery Watermelon and Cantaloupe Kanten Credit: John Kernick Recipe Summary prep: 15 mins total: 3 hrs 30 mins Servings: 8
Ingredients Ingredient Checklist 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 flakes 1/4 cup honey
Gallery Watermelon and Cantaloupe Kanten Credit: John Kernick
Recipe Summary prep: 15 mins total: 3 hrs 30 mins Servings: 8
Gallery
Watermelon and Cantaloupe Kanten Credit: John Kernick
Watermelon and Cantaloupe Kanten
Credit: John Kernick
Watermelon and Cantaloupe Kanten
Recipe Summary prep: 15 mins total: 3 hrs 30 mins Servings: 8
Recipe Summary
prep: 15 mins total: 3 hrs 30 mins
Servings: 8
prep: 15 mins
total: 3 hrs 30 mins
prep:
15 mins
total:
3 hrs 30 mins
Servings: 8
8
Ingredients
Ingredients
- 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 flakes 1/4 cup honey
Directions
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.
In a medium saucepan, bring cider, water, and kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.
Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.
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Add Rating & Review
Reviews
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All Reviews for Watermelon and Cantaloupe Kanten
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Watermelon and Cantaloupe Kanten
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest