Sous Vide Watermelon Balls in Sherry

A delicate balance of fruit, spice, and fortified wine
Sous vide enhances the flavors and texture of watermelon by gently infusing it with sherry and spices. The result? A sophisticated, refreshing dish that pairs beautifully with summer meals or as a light dessert.

Tip: Let the melon balls rest in the fridge for 1–2 days to allow the flavors to fully develop.

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

• 1.5 kg watermelon
• 1 pinch of salt
• 4 ml Fino sherry
• 8 ml Amontillado sherry
• 5–8 Sichuan peppercorns or black peppercorns
• 15 fresh mint leaves

Equipment

• Sous-vide stick
• Vacuum sealer & bags
• Blender
• Fine sieve

Preparation Method

Prepare the Watermelon

• Cut the watermelon in half and use a melon baller to scoop out small, round pieces. Remove any visible seeds from the balls.
• Puree the remaining watermelon flesh in a blender and strain it through a fine sieve. Serve the juice as a cold melon soup with a splash of sherry for an extra touch.

Marinate the Watermelon Balls

• Place the melon balls in a bowl and pour both types of sherry over them. Add salt, sprinkle with coarsely ground pepper, and mix in the mint leaves. Stir gently to combine.
• Arrange the melon balls side by side in a vacuum bag and seal with 100% vacuum.

Sous Vide Cooking

• Heat the sous-vide water bath to 62°C and cook the watermelon balls for 20 minutes.
• Once done, cool them immediately in cold water.

Rest & Serve

• Let the melon balls rest in the refrigerator for 1–2 days, allowing the flavors to fully infuse. Serve chilled as a refreshing, flavor-packed dish.

Pro Tip: The sous vide process intensifies the fruit’s natural sweetness while adding depth from the sherry and spices.

This recipe is brought to you by Andreas Miessmer.