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Of melon and lemon

Enjoy chilled popsicles made from watermelon 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.

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 a 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 makes about 36 small popsicles.

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.

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 an 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.

O.P. KHANTWAL

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

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