Nothing says refreshing quite like a vibrant bowl of Watermelon Jelly Fruit Ice Soup. Bursting with color, fruity sweetness, and creamy richness, this dessert captures the spirit of summer in every chilled spoonful. With a medley of fruits, playful jellies, and a luscious milk broth, it’s the perfect centerpiece for hot days, casual gatherings, or festive celebrations.
Ingredients Breakdown
Selecting the finest fruits is crucial for creating a spectacular Watermelon Jelly Fruit Ice Soup. Look for a seedless red watermelon that is heavy for its size, indicating juiciness, with a rich, deep color inside. Choose melons that have a sweet aroma and a slight give when pressed gently. For the lychees, canned varieties in syrup work beautifully, offering a delicate floral sweetness.
Flavored jellies bring a whimsical charm to the dessert. Grape-flavored jelly introduces a subtle tartness, while orange-flavored jelly lends a bright citrusy note. Their soft, bouncy texture contrasts wonderfully with the fruits and broth, making every bite exciting and full of surprises.
The milk broth forms the creamy heart of the dessert. Full cream UHT milk creates a silky, luxurious base, while a touch of cream cheese adds a slight tang and depth. Mint leaves weave a cooling aroma throughout, keeping the overall flavor profile fresh and light. Sugar syrup ties everything together with a delicate sweetness.
Ice cubes are the unsung heroes of this dish. Beyond just keeping everything cold, they add a crisp bite and help maintain the vivid textures of the fruits and jellies as you enjoy the soup.
Step-by-Step Preparation Guide
To start, prepare the jellies by cooking each flavor separately with 500 ml of water, following the instructions on the packet. Allow the jellies to cool and set completely until firm. Once set, shred or dice them into small, decorative pieces to add a playful look and variety of texture to the final dish.
Next, move on to the fruits. Using a melon baller for the watermelon and melons creates uniform, appealing shapes that catch the eye. If you don’t have a melon baller, neatly diced cubes work just as well. Drain the canned lychees thoroughly to avoid watering down the broth.
For the creamy broth, dissolve the cream cheese with a splash of milk until smooth and lump-free. Then, gradually incorporate the remaining milk, stirring to create a rich, velvety consistency. Stir in the sugar syrup and finely chopped mint leaves, ensuring even distribution and an aromatic, slightly sweet finish.
Begin assembling the dessert by layering the jelly pieces, melon balls, watermelon, and lychees into individual serving bowls or glasses. Pour the creamy milk broth over the top, allowing it to envelop the fruits and jellies. Finish with a generous amount of ice cubes to keep the soup refreshingly chilled until the last bite.
Recipe Tips & Frequently Asked Questions
How to prevent watery broth
Always drain canned fruits thoroughly and add ice cubes just before serving to keep the broth rich and flavorful.
Tips for cutting and shaping jellies beautifully
Use sharp, damp knives or cookie cutters for clean cuts and playful shapes that hold their form without tearing.
Adjusting sweetness to your preference
Taste the broth before pouring it over the fruits; add a little more sugar syrup if you prefer a sweeter finish.
Keeping fruits vibrant and fresh before serving
Store cut fruits covered in the refrigerator and assemble the soup only when ready to serve to preserve their bright colors and crisp texture.
Can I substitute the cream cheese with yogurt?
Yes, plain yogurt can be used for a lighter, tangier broth, though it will slightly alter the richness of the final dish.
How long can this fruit soup be stored in the fridge?
It’s best enjoyed fresh, but if needed, it can be stored for up to 24 hours in the refrigerator without the ice to maintain texture.
What other fruits can I add to the mix?
Feel free to add strawberries, kiwi, mango, or dragon fruit for even more color and flavor variety.
Can I use flavored milk instead of plain UHT milk?
Yes, flavored milk like vanilla or almond can introduce new layers of flavor, but make sure it complements the fruits and jellies used.
What to Serve With This Recipe
Watermelon Jelly Fruit Ice Soup pairs wonderfully with light Asian-inspired meals such as grilled chicken satay, fresh spring rolls, or delicate rice paper salads. Its creamy sweetness offers a delightful contrast to savory or spicy dishes.
It also makes an excellent companion to crispy snacks like prawn crackers or vegetable tempura, where the crunchy textures highlight the smoothness of the dessert. For beverages, pair it with jasmine iced tea, lychee mocktails, or a refreshing mint lemonade to round out the experience.
Creative Variations
For a tropical twist, incorporate diced mangoes, passionfruit pulp, or sweet pineapple chunks for a sun-kissed flavor profile. Herbal notes can be introduced by steeping basil, lemongrass, or kaffir lime leaves into the milk broth for a sophisticated touch. To create a vegan version, swap the UHT milk for almond, soy, or coconut milk and replace the cream cheese with a plant-based alternative, maintaining all the creamy goodness without any dairy.
Watermelon Jelly Fruit Ice Soup is more than just a dessert—it’s a joyful celebration of textures, colors, and refreshing flavors. With its combination of luscious fruits, playful jellies, and creamy mint-scented broth, it delivers a satisfying and beautiful finish to any meal. Whether enjoyed on a sun-drenched afternoon or at a festive gathering, this vibrant fruit soup is sure to become a favorite on your table.
Ingredients
1 liter Full cream UHT milk
5 tablespoons Sugar syrup
3 tablespoons Cream cheese
1 tablespoon Finely chopped mint leaves
1 packet Grape-flavored jelly
1 packet Orange-flavored jelly
1/4 Seedless red watermelon
1/2 Green melon
1/2 Orange melon
1 can Lychees
Ice cubes, for serving
Instructions
Start by preparing the jellies separately. Cook the grape-flavored jelly with 500 ml of water, following the packet instructions, and allow it to set completely. Repeat the same process for the orange-flavored jelly. Once firm, shred or cut the jelly into small, decorative shapes according to your preference.
Using a melon baller or knife, scoop or dice the red watermelon and green and orange melons into uniform pieces. Drain the lychees from their syrup and set aside.
In a separate bowl, mix the cream cheese with a small amount of milk until it becomes smooth and fully dissolved. Gradually pour in the remaining milk, stirring to combine into a silky broth. Blend in the sugar syrup and finely chopped mint leaves for an aromatic touch.
In serving bowls or glasses, arrange an assortment of the jelly pieces, fruits, and lychees. Pour the creamy milk broth over the mixture until well covered. Finish by adding a generous amount of ice cubes to keep everything refreshingly cold. Serve immediately and enjoy the burst of fruity, creamy flavors.
Watermelon Jelly Fruit Ice Soup Recipe
Ingredients
- 1 liter Full cream UHT milk
- 5 tablespoons Sugar syrup
- 3 tablespoons Cream cheese
- 1 tablespoon Finely chopped mint leaves
- 1 packet Grape-flavored jelly
- 1 packet Orange-flavored jelly
- 1/4 Seedless red watermelon
- 1/2 Green melon
- 1/2 Orange melon
- 1 can Lychees
- Ice cubes for serving
Instructions
- Start by preparing the jellies separately. Cook the grape-flavored jelly with 500 ml of water, following the packet instructions, and allow it to set completely. Repeat the same process for the orange-flavored jelly. Once firm, shred or cut the jelly into small, decorative shapes according to your preference.
- Using a melon baller or knife, scoop or dice the red watermelon and green and orange melons into uniform pieces. Drain the lychees from their syrup and set aside.
- In a separate bowl, mix the cream cheese with a small amount of milk until it becomes smooth and fully dissolved. Gradually pour in the remaining milk, stirring to combine into a silky broth. Blend in the sugar syrup and finely chopped mint leaves for an aromatic touch.
- In serving bowls or glasses, arrange an assortment of the jelly pieces, fruits, and lychees. Pour the creamy milk broth over the mixture until well covered. Finish by adding a generous amount of ice cubes to keep everything refreshingly cold. Serve immediately and enjoy the burst of fruity, creamy flavors.
