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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a blender, working in batches, liquefy the watermelon chunks with the sugar and lemon juice. Transfer the soup into a large bowl, cover and refrigerate for at least 4 hours.

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  • To serve, pour 1 cup watermelon soup into each of 8 small bowls, divide the watermelon balls among the servings and top each with a meringue cookie.

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