Watermelon-poppy seed syrup for pancakes and crepes
8 servings
120 minutes
It was invented by Katerina Lebedeva, a blogger on the social network Odnoklassniki <a href='https://ok.ru/vrednajatetka' target='_blank' style='color:blu
1
Peel the watermelon from the green rind and cut the flesh into random cubes.
- Watermelon pulp: 1000 g
2
Blend the pulp with the seeds.
3
Strain through a sieve to remove seed pieces. Add poppy seeds.
- Poppy: 10 g
4
Add sugar.
- Sugar: 300 g
5
Bring to a boil, reduce heat to low, and cook for 30 minutes, stirring occasionally to prevent sticking. Then add a sprig of basil and mint if you want to make the syrup more interesting. This is an optional step.
- Basil: 1 sprig
- Mint: 1 sprig
6
Pour in lemon juice. The syrup from the juice will become slightly brighter.
- Lemon juice: 10 ml
7
Mix pectin with a couple of tablespoons of sugar to avoid lumps. Add to the syrup, stir, and boil for no more than 5 minutes. You can also do without pectin: just reduce the syrup better, not for 30 minutes, but for 60. Remove from heat, pour into a storage container, and cool.
- Pectin: 7 g
8
You can drizzle syrup over pancakes, pancakes, and ice cream. The syrup will have a pleasant sweet and sour taste with a fresh watermelon aroma.