What other watermelon compote?
They are, in fact - solid water! But do not rush to judge by the first impression.
The drink, although somewhat unusual, turns out to be gentle and peculiar in practice.
If you have the opportunity to cook it - make at least a test, and in winter, you look, it will "fly away" as cute!
Watermelon compote - general principles of preparation
• Watermelon compotes can be prepared without preservation for daily use in chilled form or canned for the winter.
• Compotes are made from ripe watermelons with non-sugary, dense pulp. Almost always, a dense peel is removed, less often left, removing only the dark green peel. White hard pulp is used in the preparation of syrups for compote. Watermelon pulp is cut into small slices or cubes and carefully choose all the bones from it. So that they do not get into the drink.
• Refreshing watermelon compote has almost no taste, so the drink is prepared mainly with other berries, fruits or add melon and mint to it.
• To make the compote saturated, the syrup is prepared with a lot of sugar. The “sugaryness” of the drink is broken by the addition of citric acid or freshly squeezed lemon juice.
• For preserving a watermelon drink, use clean, dry containers with a volume of two or three liters. The cans washed with the detergent are sterilized with a steam jet or placed in the oven. After sterilization, the container is cooled and only then filled.
• Preservation caps also need sterilization. They are washed under water to wash away the dirt and then boil for 5 minutes. Capacities are closed only with well-dried lids.
• Canned compotes for the winter are cooled under the covers, turning the containers upside down. This allows you to further sterilize the drink, which ensures a longer storage.
Classic watermelon compote for the winter
Ingredients:
• large ripe watermelon;
• filtered drinking water;
• sugar - 1 kg;
• 5 l. drinking water passed through a filter.
Cooking method:
1. From a whole, washed watermelon, cut the peel so that one red pulp remains without any white residues.
2. Cut it into large cubes, approximately 4 cm in size, carefully select the bones. With pulp, fill clean, dry jars for a third or half volume.
3. Pour five liters of filtered drinking water into a large pot, and pour a kilogram of sugar into it, mix. Gradually warming, bring to a boil, and pour the syrup into filled jars.
4. After 15 minutes, pour the syrup back into the pan and boil again, boil for about three minutes and pour it into the cans again.
5. Seal the watermelon compote with boiled caps tightly and leave to cool under the covers, turning the containers on the covers.
Fragrant compote of watermelon and melon for the winter
Ingredients for a 3 L jar:
• a pound of melon;
• unripe watermelon - 500 gr.;
• six glasses of water;
• 190 gr. Sahara.
Cooking method:
1. Remove the pulp and seeds from the melon.
2. Peel the watermelon and melon, cut the pulp into cubes and select all the seeds from the watermelon slices.
3. In boiling water, gradually pour all the measured sugar, stirring, bring the syrup to a boil and dip watermelon and melon slices into it.
4. Boil for another five minutes, remove the slices with a slotted spoon and lay them out, gently peeling with a spoon, on dry jars.
5. Boil the syrup for another two minutes and fill it with the watermelon and melon laid out in a jar.
6. Roll up the containers with boiled lids and set to cool by turning them on the lids.
Watermelon stew without preservation with berries
Ingredients:
• two liters of drinking water;
• a pound of watermelon;
• one glass of blueberries;
• a full glass of raspberries;
• fresh strawberries - a glass;
• three tablespoons of sugar;
• four leaves of fresh mint.
Cooking method:
1. Rinse fresh berries under a stream of cold water in a colander and leave for a while in it so that all the liquid will come off well. If you took frozen berries, thaw them in advance by laying them on a sieve.
2. Peel the seeds and cut the peel from the watermelon. Cut the flesh into small sticks, select all the seeds, cut the dried strawberries in half.
3. Measure out two liters of water and pour it into the pan. Pour sugar, stir well and simmer at moderate temperature.
4. When the sugar has completely dissolved, and the syrup begins to boil slowly, remove the pan from the heat and dip all the berries and slices of watermelon pulp into the sugar syrup.
5. Add chopped mint and leave to insist until it cools completely. Then pour the drink into the carafe and add ice to it.
Watermelon stew without preservation with lemon
Ingredients:
• one kilogram of ripe watermelon;
• a pound of sugar;
• one and a half liters of purified drinking water;
• half a teaspoon of vanilla powder;
• 1/2 small lemon.
Cooking method:
1. Thinly cut the green peel from the watermelon and cut it into medium-sized cubes or cubes. Then gently separate the white flesh from the ripe red. Cut a dense white crust into small cubes and dip them in cold water.
2. In a saucepan, boil one and a half liters of water and dip the red watermelon pulp into it. Boil for 15 minutes and, without turning off the stove, remove the pulp with a slotted spoon and put it in a colander.
3. In a hot, sweet broth, dip the pieces of the white peel and boil them in syrup for half an hour. Then turn off the heat, wait until it cools completely and boil the same time again. Cool again, boil and boil for forty minutes with pink pulp, cool.
4. After that, put the boil over low heat again, but this time squeeze and add lemon juice.
5. After boiling, remove the compote from the fire, strain it through a rare sieve and, after cooling to room temperature, set to cool in the general chamber of the refrigerator.
Refreshing watermelon compote - "Summer"
Ingredients:
• 300 grams of watermelon pulp;
• two medium apples;
• a small handful of gooseberries;
• sugar - to taste;
• drinking water - 2.5 liters;
• a tablespoon of lemon juice.
Cooking method:
1. Cut the watermelon pulp from the peels into medium-sized sticks, select the seeds. Peel the apples from the peel and seeds, cut the fruit into slices. From gooseberries, cut ponytails and noses.
2. Place slices of watermelon pulp, apple slices, and processed gooseberries in a suitable pan.
3. Sweeten the compote to your liking and bring to a boil with a little heat. Then reduce heat, add lemon juice.
4. Boil for three minutes and turn off the stove, cool.
Watermelon tonic stewed with mint
Ingredients:
• ripe watermelon - 2 kg;
• half a glass of sugar;
• 1 liter of water;
• three small pinch "lemons";
• a few mint leaves.
Cooking method:
1. Cut the peel from the watermelon and try to choose the maximum amount of seeds from the pulp.
2. Pour measured sugar into boiling water, add citric acid, mix well and immediately dip the watermelon slices into it.
3. Boil for five minutes, remove the sample. If necessary, adjust the taste by adding sugar or "lemons" and remove from heat.
4. Strain the drink through a strainer into the jug, add the mint sliced into thin strips and let it stand for about an hour. Refrigerate additionally before serving.
Watermelon compote with fruits and berries for the winter
Ingredients:
• 700 ml of filtered water;
• 200 gr. apples
• dark plums - 250 gr.;
• 150 gr. ripe sweet pears;
• dark grapes - 250 gr.;
• 600 gr. Sahara.
Cooking method:
1. Rinse berries and fruits thoroughly with water.
2. Remove the grapes from the twigs, throwing aside beaten rot, cracked and dried berries.
3. Cut the apples and pears in half, cut the core out of them and cut the halves into small slices.
4. Break plums, choose seeds from them.
5. Cut the watermelon pulp separated from the crust into small cubes, choosing from it all the seeds - white and black.
6. Cut fruits and berries into small cubes and place in a clean glass bowl.
7. Pour sugar into hot water. Mixing thoroughly over low heat, bring the syrup to a boil, then dip the chopped fruits and berries into it and boil again.
8. After that, reduce the heat, boil the compote for a quarter of an hour and pour it immediately after turning off the stove in a clean three-liter container.
9. Cover the boiled lid for preservation and place sterilized in hot water. The liquid should cover the jar on the shoulders, no more, otherwise boiling water from the pan during sterilization will fall into the compote.
10. After holding the containers with compote in low-boiling water for 25 minutes, remove and tightly close the lids, rolling them with a key.
Watermelon compote - cooking tricks and useful tips
• Before use, put the acquired watermelon in cold water for a couple of hours, this will allow you to pull out chemicals that fell during processing from its peel.
• If the pulp of the cut watermelon is loose, do not use it, otherwise the pieces will fall apart and the drink will turn into porridge.
• Any watermelon compote can be aromatized by adding cinnamon, vanilla, lemon balm or clove to it.
• It is advisable to cool the drink prepared for everyday use before serving in the common chamber of the refrigerator or drop ice cubes into it.
• To avoid fermentation in canned jars with compote, it is important to follow all the rules of conservation and ensure the cleanliness of not only berries, but also dishes.
• Before rolling up with metal lids, it is advisable to sterilize the beverage containers in slightly boiling water for 25 minutes and then keep them tightly wrapped in a blanket or thick blanket after seaming.
• Watermelons of different varieties are sometimes whimsical to the neighborhood with berries of lingonberries, blueberries, blackberries, currants. If there is such an opportunity, first try the drink without canning, this will give you the opportunity not to make a mistake when making a recipe for the winter.
