If anyone does not like to feast on the juicy pulp of the largest berry in the world, then this is rather an exception to the rule. Everyone loves watermelon - from small to large.
It is good both in fresh form and as a refreshing summer dessert - sorbet, smoothie, ice cream. As for jelly from watermelon, then from such a tender, bright, festively looking goodies by the ears you will not pull not only kids, but also adults. Making such an unusually delicious dessert is easy!
How to make watermelon jelly: general principles
To prepare cold desserts from watermelon, use ripe fresh berries weighing from 5 to 10 kg. It is good if the watermelon is very sweet, with small bones that are easy to remove. If the berry is not sweet enough, it's okay - juicy pulp (juice) can be sweetened with sugar, honey, fructose.
How to process a watermelon before making jelly out of it? For all recipes, these rules are the same:
1. Wash the whole watermelon, wipe it dry.
2. Cut in half, with a spoon choose red flesh, removing the bones along the way.
3. The dense peel, which has turned into a bowl, is used as a container for jelly. Therefore, the inner walls are carefully scraped, trying to make it as even as possible.
4. If crusts according to the recipe are not needed, they are put aside for making other desserts, for example, jam or jam, or discarded.
5. The watermelon pulp is ground through a fine sieve or mashed with a submersible blender.
6. In some recipes, watermelon jelly uses only juice. In this case, the berry juice is filtered through cheesecloth.
If there is no desire to mess with the bones, you can leave them in a juicy pulp. But then the method of grinding with a blender does not fit - the berry will have to grind through a sieve in order to get rid of unnecessary details in the dessert.
Most watermelon jelly recipes use gelatin as a thickener. Packs weighing 20 grams are enough to make gentle, soft jelly from a 5-pound berry. But usually 2-4 sachets of gelatin are taken on such a quantity of watermelon so that the solidified liquid keeps its shape well.
The main ingredient in this jelly will always be watermelon. However, for a variety of tastes, the juice or pulp of a sweet berry can be supplemented with chocolate, fresh fruits, and citrus fruits.
Often in watermelon jelly add strong alcohol - vodka, liquors, sweet red wine, vermouth, rum, bourbon. The heady dessert will be enjoyed by adults. But for obvious reasons, children should not be offered such a treat.
Watermelon Jelly: A Basic Recipe
A simple dessert, the preparation of which will take no more than 30 minutes. If the berry is not quite sweet, you can dilute a little sugar or honey in watermelon juice. By analogy with this recipe, any jelly from watermelon is prepared.
Products:
· 1 watermelon weighing 6-8 kg;
· 2 packs of gelatin;
· Boiled water - 0.5 l.
Recipe:
1. Gelatin is soaked in water according to the instructions.
2. Watermelon is prepared as described above. Crust-bowls leave.
3. The gelatin is heated in a steam bath to melt all the grains. Mix with berry puree.
4. If necessary, add sugar to the berry mass and stir until crystals are completely dissolved.
5. At the moment, alcohol is poured into the dessert, which will be served to adult guests (2-3 tbsp. Strong or 0.5 liters of strength up to 25 degrees).
6. Liquid berry puree with gelatin is poured into a bowl of watermelon peels. Tighten on top with cling film so that the jelly is not saturated with extraneous odors.
7. Put dessert in the refrigerator for 4-8 hours.
Fully frozen watermelon jelly is cut into wide slices, and then into portioned triangles. Spread beautifully on a wide serving dish.
Watermelon Jelly with Lemon
Since sour lemon juice is used in the recipe, sugar must be added to the jelly. For flavor, you can also throw a pinch of vanillin into the berry puree.
Products:
· 3 tbsp. watermelon juice;
· ¼ Art. lemon juice;
1 sachet of gelatin;
100 g of sugar;
· Vegetable oil for greasing molds.
Recipe:
1. Gelatin is diluted in 100 ml of watermelon juice according to the instructions.
2. Lemon and watermelon juice are mixed, sugar is added. They put on the stove and heat a little so that the sugar dissolves faster.
3. The gelatin is slightly warmed and filtered through cheesecloth.
4. Mix all the components.
5. Poured into muffin tins smeared with a drop of vegetable oil.
6. Dessert is left in the refrigerator to solidify for 3-8 hours.
Before serving, the finished jelly is carefully removed from the molds and laid out on a dish.
Fresh Fruit Watermelon Jelly
If you think about it, this light dessert is nothing but a fruit salad. The highlight is that it is filled with watermelon juice with gelatin, and not sweet yogurt or cream. In any case, it turns out a very tasty, vitamin-rich treat.
Products:
· 8 tbsp. ready watermelon juice with pulp;
· 2 large bananas;
2 kiwi
· 2 sweet oranges;
· 8 tbsp. l Sahara;
3 bags (20 g each) of gelatin
· 500 ml of boiled water.
Recipe:
1. Gelatin is soaked in barely warm water for 40 minutes.
2. Pour sugar into watermelon juice. Stirred, left for 40 minutes alone.
3. Peel the fruit. Cut into cubes of the same size. Stack in one bowl and shake several times to mix pieces of orange, green kiwi and yellow banana.
4. Swelled gelatin is poured into watermelon juice with sugar. Mixed.
5. Slices of fruit pour equally in 2 bowls of watermelon peels. Pour juice with gelatin.
6. Dessert is covered with cling film and put in the refrigerator.
After 3-6 hours, the fruit mix in watermelon jelly will be ready. Serve refreshments on portioned saucers or a common dish, previously cut into triangles.
Piquant watermelon jelly with green basil
An unusual combination of ingredients for a sweet dish. But watermelon jelly with green basil surprises with its pleasant tastes and magical aroma. The recipe deserves attention, especially for those who like experimenting with a combination of products with completely different tastes.
Ingredients:
· 2 tbsp. watermelon pulp, chopped into small cubes;
· 10 leaves of green basil;
· ¾ Art. Sahara;
· 2 tbsp. boiled water;
3 tsp agar agar.
Recipe:
1. Basil leaves are washed. Spread in a blender bowl and beat in a homogeneous mass with 125 ml of water.
2. The remaining water is poured into a saucepan, put on fire. Pour sugar, boil syrup (2 minutes after boiling).
3. Add agar agar to the hot syrup. Stir until the thickener dissolves without residue.
4. The syrup is mixed with basil water. They put in the refrigerator.
5. When the liquid is slightly set, basil jelly is mixed with cubes of watermelon.
6. Dessert is poured into molds and returned to the refrigerator until completely frozen.
Before serving, spicy watermelon jelly is removed carefully from the molds. Served in portions, garnished with fresh leaves of purple and green basil.
Drunk Watermelon Jelly
Nowadays, few people can be surprised by the punch, jelly, watermelon sorbet with alcohol. Such desserts have long ceased to be a curiosity. And yet their popularity is not decreasing. Any summer party serving a good mood treat is more fun.
Products:
· 1 watermelon weighing up to 8 kg;
· Alcoholic drink (rum, vermouth, brandy, etc.);
· A bag of strawberry or cherry jelly;
· 3 bags of gelatin;
· 0.25 l of boiled water.
Recipe:
1. Watermelon is cut into 2 parts. The pulp is selected by scraping from the walls as accurately as possible.
2. The watermelon pulp is ground through a sieve. Filter the juice.
3. Edible gelatin is mixed with fruit jelly. Pour water for 40 minutes.
4. Mix the swollen gelatin mass with watermelon juice. Pour alcohol in a proportion equal to the resulting berry mass.
5. The gelatin solution is poured into bowls of watermelon peels. Tighten with cling film. Put in the refrigerator for 8 hours.
Ready “drunk” jelly from watermelon is cut into slices before serving.
Watermelon jelly for the winter
This is the easiest winter watermelon jelly recipe with just 3 ingredients. But according to the same principle for the winter, you can make a sweet preparation with the addition of lemon juice, slices of orange, boiled pear, blanched apples or even zucchini. In any of the options, the dessert will turn out to be delicious in taste.
Products:
· 1 kg of pulp of fresh watermelon;
· 1.5 tbsp. Sahara;
50 g of gelatin.
Recipe:
1. Watermelon pulp beat blenders into a smoothie.
2. Part of the puree is selected and the gelatin is soaked in it.
3. The remaining berry mass is mixed in a saucepan with sugar and put on medium heat. Cook, stirring occasionally, 10 minutes from the moment of boiling.
4. In a hot sweet mass poured swollen gelatin. Stir until all the grains of the thickener dissolve without residue.
5. Hot dessert is poured into clean, pre-sterilized jars with a volume of 0.33-0.5 liters. Cork.
The workpiece is left in the room until completely cooled. Store in the refrigerator.
Cake without baking with a layer of sour cream and watermelon jelly
There is nothing complicated in making this dessert, but it looks great. You can prepare a treat for a children's holiday, for birthday parties, and just like that, for the sake of pleasure, enjoy a tasty treat.
Products:
· 1 liter of watermelon juice;
· 1 tbsp. Sahara;
55 g of gelatin;
· 300 g of your favorite shortbread cookie;
150 g butter;
100 ml of boiled water;
· 400 g of low-fat sour cream;
· A pinch of vanillin and citric acid.
Recipe:
1. Measure 40 g of gelatin for watermelon jelly and 15 for sour cream. Soak in watermelon juice and 100 ml of water.
2. Cookies are crushed into chips by chopper or in a blender.
3. Mix with warm butter. Knead the dough with a spatula.
4. The form is covered with cling film or foil. Spread soft dough from cookies into the container and evenly distribute the entire mass along the bottom and walls of the mold. They put in the refrigerator.
5. A few grains of citric acid are added to the watermelon juice with swollen gelatin. The solution is slightly warmed over steam to completely thicken the thickener.
6. Gelatin for the white layer of the cake is mixed with sour cream. Sugar and vanillin are added. Stir until sugar crystals are completely dissolved.
7. White jelly is poured into the form where the dough is made from crushed cookies. Put in the refrigerator until completely solidified.
8. On top of sour cream jelly pour a layer of jelly from watermelon. The cake is returned to the refrigerator for 3 hours.
The finished cake is carefully removed from the mold, freed from foil (cling film). Top decorated with blueberries, raspberries or wild strawberries. Served on a flat dish for cakes.
Here are so many different desserts that can be made with sweet watermelon jelly! What unites them is simplicity of preparation, invariably bewitching appearance and surprisingly gentle taste. It is impossible to refuse such a treat!
