Watermelon syrup: 2 recipes at home
No other berry can quench your thirst as well as watermelon. In this regard, watermelon syrup is often used to make soft drinks, iced tea, lemonades and compotes.
The most daring gourmets who like to experiment add watermelon syrup to coffee or hot chocolate, getting very original flavor compositions.
They also make it from watermelon: liqueur, moonshine, tincture
A simple watermelon syrup recipe
You can flavor watermelon syrup with mint, lemon, thyme, vanilla and many other flavoring additives.
Ingredients
Watermelon pulp - 1 kg
Sugar - 500 g
The method of preparation
Wash the watermelon, cut it and separate the flesh from the green peel. Remove the seeds and cut into smaller pieces, or grind immediately with a blender.
Put the pulp in a thick-bottomed saucepan, add sugar and put on a quiet fire. No need to add water, the watermelon is already juicy enough.
After boiling, the juice will begin to change color and thicken. Stir in the syrup and cook it, but not for more than 30 minutes.
Now you need to separate the pulp and drain the syrup. Strain it through a sieve and assess the thickness.
If the syrup seems too thin, evaporate it a little more. After all, the thickness of the syrup depends on the amount of sugar, and if the watermelon is not very sweet, then take the time to cook the syrup as needed.
Pour the warm syrup into bottles and close the lid tightly. Watermelon syrup can be stored in the refrigerator until the next season at the latest.
An alternative recipe for watermelon syrup
Ingredients
Watermelon pulp - 700
Granulated sugar - 300 g
Citric acid - 1 pinch
The method of preparation
Wash the watermelon, cut it and separate the flesh from the green peel. Remove the seeds and cut into smaller pieces.
Grind the watermelon pieces in a blender until puree-like.
The resulting mass should be divided into pure juice and a small amount of cake, which will still remain in the blender bowl. You can do this by passing the puree through cheesecloth. Pour the separated juice into a saucepan and send to the stove.
Bring the purified watermelon juice to a boil, reduce the heat and add a pinch of citric acid and all the prepared granulated sugar to it. Mix the mass in the pan exclusively with a wooden spoon so as not to spoil the taste or color of the syrup in any way.
Cook the syrup for the next 30-35 minutes until it thickens. During this time, all the sugar crystals will completely dissolve, the color of the juice will become deeper and the smell will become more concentrated.
In the process, it is best to continue stirring the mass periodically with a wooden spoon so that it does not burn to the bottom.
About 15 minutes before the syrup is ready, put a small glass jar thoroughly washed with baking soda in the oven and sterilize it with the lid.
Pour the hot syrup into the prepared container carefully and slowly with a ladle, otherwise the glass will burst due to the sudden temperature difference.
Seal the jar with the workpiece, cool it, and store it in a dark and cool place.
Store in a dark and cool place for up to a year.
Update: 14.08.2019
Category: Syrup recipes