This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Watermelon Juice – 475gms (2Cups)
- Sugar – 120gms (1/2Cup)
- Grated Beetroot – 30gms (2Tbsps)
Wash watermelon and cut into segments. Remove pulp of watermelon and blend well. Place a fine sieve in a bowl and pour the blended watermelon mixture into it. Do not press the pulp with a ladle as we can make watermelon marmalade with the pulp remaining in the sieve. Collect the juice and measure and keep it aside.
Wash and peel a beetroot. Using a small holed grater, grate the beetroot and measure and keep it aside.
Take a wide pan and add watermelon juice, sugar and finely grated beetroot. Place the pan on stove and cook the watermelon mixture on high flame for 20 minutes or till the syrup thickens slightly. Place a sieve in a bowl and strain the syrup. Press the residue in sieve with the back of a ladle and extract the syrup. Allow the syrup to cool to room temperature. Transfer the syrup into a clean and dry bottle and store in refrigerator.
Use this syrup as a topping on ice creams. Mix the syrup in ice cold water and add sugar (if required) to taste and make a pink colored watermelon drink. Mix with cream and whip to get a pink colored spreadable cream.
Points To Notice:
Beetroot is added to give dark pink color naturally to the syrup. As beetroot is neutral in flavor, use it to give nice dark pink color to the syrup without affecting the taste.
After adding the blended watermelon in the sieve do not press and extract the entire juice as the residue with some juice may be used to make watermelon marmalade. As watermelon contains more liquid part we would get sufficient juice to make syrup even after leaving some juice for marmalade.
Depending upon the water content in watermelon, cooking time may vary---check personally and decide the thickness.
Adjust sugar according to taste as it also depends on the sweetness of watermelon.
Use the syrup innovatively to make desserts or drinks.
Click here to participate on the Blog Discussions and make GAYATRIVANTILLU content richer!!!
If you too have a recipe to share, click here to submit
|Our Earlier discussions on the Blog
|Your Earlier comments on the Blog
|Your emails to firstname.lastname@example.org