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Of melon and lemon

O.P. KHANTWALO.P. KHANTWAL

Enjoy chilled popsicles made from water melon juice with a dash of lemon.


TO MAKE the best use of water melon all we need is little bit of imagination and great appetite. The large quantity of juice that a single melon contains is ideal for making popsicles and sorbets for a large gathering. A natural coolant for this summer, try out these variations.

Watermelon popsicles

Ingredients

Watermelon juice - 3 cups

Sugar - cup

Fresh lemon juice - 2 tsp

Water - cup

Method: To prepare watermelon juice, cut watermelon into cubes and rub through a strainer

to remove seeds. In small saucepan mix sugar and water and simmer for three minutes.

Remove from heat and stir in watermelon juice and lemon juice. Turn the entire thing into two ice trays. Freeze it until very mushy and insert a popsicle stick in each cube and again freeze. This qualtity makes about 36 small popsicles.

Watermelon Shirley Temple

Ingredients

Watermelon juice - 180 ml

Lemon lime soda - 180 ml

Confectioner's sugar - 2tsp

Method: Place all ingredients in a mixer and mix. Then pour over crushed ice and strain into a glass.

Watermelon sorbet

Watermelon, cubed and seeded - 4kgs

Sugar - cup

Water - cup

Light corn syrup - cup

Lemon juice - 2 tbsp

Method: Combine sugar, syrup and water; cook and stir over medium heat until it boils. Cool it to room temperature. Puree watermelon cubes in blender and stir in cooled syrup. Freeze in an ice cream maker.

Cool punch

Ingredients

Watermelon, cubed and seeded - 6 cups

Grapes - cup

Water - 1 cup

Mint leaves, chopped - 2 tsp

1 tsp Black salt - 1 tsp

Sugar - 1/3 cup

Lemon juice - cup

Method: Place watermelon, grapes and water in electric blender container, cover it and blend until smooth. Strain through fine mesh strainer into a pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled for an hour.

The writer is Executive Chef at hotel ITC Kakatiya Sheraton and Towers

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