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Mint Chocolate Watermelon Sundae

Co-founder, Leap Hospitality, Managing Partner, The Jacobson

This simple concoction combines some of my favorite ingredient's into a surprising fresh node to Summer.

To me, few things say more to me than vine ripe watermelon. this recipe can easily be adapted to ingredient's you may have in your refrigerator or pantry. For me it's all about fresh seasonal ingredients.


  • 1/2 Vine Ripe Watermelon - seedless
  • Raw Unfiltered Honey - 1/2 cup
  • Pistachio Kernels - 1-cup
  • Fresh Mint Leaves - 1 bunch
  • Premium Quality Dark Chocolate 4 oz.
  • Fresh Cream - 8 oz.
  • Powdered Suger - 2- Tablespoons


  1. Start with a nice ripe watermelon, (any summer melon will do) if you don't have a melon some nice plump berries work great too.
  2. Using a small melon-baller scoop out the melon.  
  3. Lay in a single layer of melon balls on sheet tray and move to freezer. 
  4. Whip 1 cup heavy cream with two tablespoons of powdered sugar (optional: add a touch of vanilla)  until it peaks - Refrigerate until ready to plate
  5. Next, combine pistachio kernels (2-parts pistachio -1 part honey) and honey - set aside
  6. Next, chiffonade fresh mint leaves -  set aside 
  7. Prior to service, mix  frozen melon & fresh mint.


Using chilled serving bowls or glassware:

  1. Drizzle pistachio & honey mixture on serving bowl or glassware
  2. Shave/sprinkle dark chocolate 
  3. Spoon over frozen melon
  5. Top with fresh cream
  6. Garnish with shaved chocolate & whole mint leave

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