Red Melon

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 375 ml (13 fl oz/ cups) freshly juiced, skimmed and strained beetroot (beet) juice
  • 100 ml ( fl oz) strained lime juice
  • 10 ml ( fl oz) white balsamic vinegar
  • 8 batons watermelon, 7 cm x 1 cm (2¾ x ½ inch)


Pour the juices and vinegar into a 3 litre (105 fl oz) capacity distillation flask, place in a rotary evaporator*, set the water bath temperature to 40°C (104°F) and the cooling temperature to −20°C (−4°F), set the rotation speed to 40 RPM and distil at full vacuum for 1 hour (depending on the strength of the vacuum) or until a thick syrup forms. Store in the refrigerator until needed.

When ready to serve, place the watermelon batons in a small vacuum pouch with the beetroot distillation and vacuum-pack on 100 per cent for 25 seconds in a chamber vacuum sealer*. Drain the melon on paper towel before plating. This preparation must be done at the last minute.