Delicious & Easy

Rose Water and Lime Watermelon Pudding


Optional Garnishes: Shelled and chopped unsalted pistachios; white or dark chocolate shavings

Purée watermelon, lime juice, lime zest and sugar in a blender until smooth. Pour through a fine-mesh sieve into a 2-quart saucepan, pressing firmly on the pulp until all the liquid has been strained and discard remaining solids. Ladle about ¼ cup watermelon juice into a small bowl and set aside.

In a sauce pot combine watermelon juice and rose water. Bring to a boil over medium heat, stirring to ensure the liquid does not scorch on the bottom.

Add cornstarch into the reserved ¼ cup watermelon juice and stir to dissolve.  Whisk mixture into the boiling watermelon juice. Reduce heat and simmer for about 3 minutes or until the sauce thickens and the liquid is no longer white from raw cornstarch, stirring and scraping the bottom of the pan with a heat-resistant spatula to make sure nothing is sticking to the bottom of the pan.

Pour pudding through clean sieve into a bowl. Cover with plastic wrap and chill until set, at least 3 hours.

Just before serving, beat heavy cream with remaining 1 teaspoon sugar in medium bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream and optional garnishes.

Ingredients for

Rose Water and Lime Watermelon Pudding

6 cups coarsely seeded and chopped watermelon, rind discarded
2 teaspoons fresh lime juice
½ teaspoon lime zest
½ cup plus 1 teaspoon granulated sugar
1 teaspoon rose water
⅓ cup heavy cream
¼ cup corn starch

Instructions for

Rose Water and Lime Watermelon Pudding

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