Three ways to make melon syrup

How to choose melon for syrup

The varieties of this crop differ from each other in the degree of sweetness. For syrup, of course, it is better to take melons with sweet, aromatic pulp. Overripe specimens that are not damaged by rot and have not changed their taste are also suitable.

The color, color and shape of the fruit do not matter. You can use any melon.

Preparing melons for further processing is not difficult. It is thoroughly washed with a sponge and soapy water and wiped dry with towels.

All products in the recipes discussed below are taken based on the net weight of the melon, that is, without entrails and skin. To extract the pulp, the melon is first cut into halves, then the seeds and fibers are removed, and lastly the skin is removed. For ease of use, the pieces are cut into smaller segments or cubes.

The Umeloe TV channel will tell you about all the secrets of choosing the “right” sweet melon.

Three ways to make syrup

Method No. 1 – Without using sugar

Any amount of melon pulp is squeezed through gauze or passed through a juicer press. The selected juice is placed on the fire and brought to a boil. When hot, the liquid is poured through the finest sieve or a double layer of gauze. The strained juice is returned to the heat and boiled. In the future, the entire procedure for cooking the syrup consists of periodically stirring the mass and skimming the foam from it. This will take at least an hour. As a result, the syrup should thicken and flow from the spoon in a thin stream.

Hot syrup is poured into small bottles and sealed with lids. Before packaging, the containers must be sterilized and the lids boiled.

Method number 2 – With sugar and lemon juice

Two kilograms of melon pulp are cut into small cubes. Freshly squeezed lemon juice and a kilogram of sugar are added to the melon. The cuttings are mixed and left to settle for a day. If the room is very hot, then place the bowl of food in the refrigerator overnight.

Over time, the melon will produce a large amount of juice. It is poured into a cooking saucepan and begins to boil until thickened. This will happen pretty quickly. In just 10-15 minutes, the melon syrup will be completely ready.

Method No. 3 – Based on sugar syrup

600 grams of sugar are dissolved in a lyre of water. Place the pan with the syrup on the fire and boil for 10 minutes. Place 1.5 kilograms of finely chopped ripe melon into a boiling sweet preparation. Bring the mixture to a boil and turn off the heat. Cover the syrup with a lid and let it brew until it cools completely. After about 5-6 hours, the completely cooled workpiece is returned to the stove.Boil the mixture for 15 minutes over medium heat and turn it off again. Do not close the pan with a lid until the next stage of cooking. As soon as the syrup has cooled, it is boiled for the last time for a quarter of an hour. The melon pieces are taken out and served as an independent dessert, and the remaining syrup is filtered through a fine sieve. Before packaging into bottles, the finished dish is once again brought to a boil.

Additives for melon

Syrup can be prepared from a berry-fruit mixture. In this case, frozen berries can be used. Raspberries, cherries and black currants go well with melon.

In addition to berries and other fruits, the taste of the syrup can be shaded with mint, lemon balm or rosemary leaves.

How and where to store melon syrup

The finished dessert is stored in the refrigerator or any other cool place. Also, jars and bottles with dessert should be protected from direct sunlight. If these conditions are met, melon syrup can be stored for up to a year.

Melon syrup can also be frozen. Fragrant sweet ice cubes will be very useful when preparing various drinks and cocktails. For example, they can be added to mineral water, milk or tea.