Watermelon Goldfish Jello

Make a fishbowl out of club soda and carve goldfish out of watermelon slices.


as much as desired
Blue Hawaiian snow cone syrup
70 ml
Kanten powder (for the blue jello)
1.5 g
Kanten powder (for the green jello)
1.5 g
Matcha powder
1 teaspoon
Simple syrup
70 ml
Club soda (for clear jello "A")
200 ml
Agar (for clear jello "A")
10 g
Club soda (for clear jello "B")
200 ml
Agar (for clear jello "B")
10 g


1. Pour the Blue Hawaiian syrup into a sauce pan, add the kanten a little at a time, and stir well. (Make sure to dissolve the kanten.)
2. Turn off the heat to medium and bring to a boil while stirring constantly.
3. Transfer to a microwave safe container, and let cool.
4. Pour the simple syrup into another saucepan, and stir in the kanten (for the green jello) a little at a time to dissolve.
5. Add the matcha powder, stir well, reduce the heat to medium, and stir continuously until it comes to a boil.
6. Spread it out thinly in a square microwave-safe tray, and chill in the fridge along with Step 3 for at least 30 minutes.
7. Once Step 3 has set, fluff up with jello with a fork, and pack it into the bottom of the fish bowl.
8. Remove the green jello from Step 6 from the round mold, and use a knife or similar utensil to cut lily pond leaves.
9. Using a knife, carve out two goldfish from a watermelon.
10. Pour 200 ml club soda into the saucepan, add the agar (for clear jello "A") a bit at a time, and stir it in well to dissolve.
11. Turn the heat on medium, and bring to a boil while stirring continuously.
12. Pour into a microwave-safe container, and let cool while stirring continuously. (as the fish bowl is not heat-resistant).
13. Once Step 12 has sufficiently cooled, pour half of the liquid into the fish bowl, drop in one goldfish, then pour in the rest.
14. Set the other goldfish once the surface of Step 13 has set.
15. Repeat Steps 10-12 one more time, and pour in Step 14 once it has cooled.
16. After Step 15 has set, set the jello leaves on top.

Story Behind this Recipe

This is a spin-off of another goldfish jello recipe.