If anyone does not like to feast on the juicy flesh of the largest berry in the world, then this is rather an exception to the rule. Watermelon is loved by everyone - from young to old.
It is good both fresh and as a refreshing summer dessert - sorbet, smoothie, ice cream. As for the jelly of watermelon, then from such a tender, bright, festive looking delicacy for the ears you can not ottyanesh not only kids, but also adults. To prepare such an unusually tasty dessert is absolutely simple!
How to make watermelon jelly: general principles
For the preparation of cold desserts from watermelon use ripe fresh berries weighing from 5 to 10 kg. Well, 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 treat a watermelon before making jelly out of it? For all recipes, these rules are the same:
1. A whole watermelon is washed, wiped dry.
2. Cut it in half, choose red pulp with a spoon, removing bones at the same time.
3. Dense peel, turned into bowls, is used as a jelly container. Therefore, the internal walls are carefully scraped, trying to make it as even as possible.
4. If the recipes are not needed, they are set aside to prepare other desserts, such as jam or jam, or discarded.
5. Watermelon pulp grind through a fine sieve or kill in a puree dipping blender.
6. In some recipes for watermelon jelly, only juice is used. In this case, the berry juice is filtered through gauze.
If you do not want to mess with the bones, you can leave them in the juicy pulp. But then the method of grinding a blender does not fit - the berry will have to grind through a sieve to get rid of unnecessary parts in the dessert. In most watermelon jelly recipes, gelatin is used as a thickener. A pack of 20 g in weight is enough to make a soft, soft jelly out of a 5-pound berry. But usually 2-4 bags of gelatin are taken for this amount of watermelon so that the frozen liquid keeps its shape well.
The main ingredient in this jelly will always be watermelon. However, for a variety of tastes, the juice or the pulp of a sweet berry can be supplemented with chocolate, fresh fruit, citrus.
Often, strong alcohol is added to watermelon jelly - vodka, liqueurs, sweet red wine, vermouths, rum, bourbon. The “heady” dessert will be enjoyed by adults. But children, for obvious reasons, cannot offer such a treat.
Watermelon jelly: 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 some sugar or honey in watermelon juice. By analogy with this recipe, any watermelon jelly 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. Corks leave.
3. Gelatin is heated on a steam bath to melt all the grains. Mixed with berry puree.
4. If necessary, add sugar to the berry mass and stir until the crystals are completely dissolved.
5. In the dessert, which will be served to adult guests, at this moment pour in alcohol (2-3 tbsp. Strong or 0.5 liters with a strength up to 25 degrees).
6. Liquid berry puree with gelatin is poured into bowls of watermelon peels. Tighten from the top of the food film so that the jelly is not saturated with extraneous odors.
7. Put dessert in the fridge for 4-8 hours.
Completely congealed watermelon jelly is cut into wide slices, and then into portioned triangles. Spread beautifully on a wide serving dish.
Watermelon jelly with lemon
Since the recipe uses sour lemon juice, sugar must be added to jelly. For aroma, you can still throw a pinch of vanilla in the berry puree.
Products:
· 3 tbsp. watermelon juice;
· 1/4 Art. lemon juice;
· 1 bag of gelatin;
· 100 g of sugar;
· Vegetable oil for lubrication of molds.
Recipe:
1. Gelatin is diluted in 100 ml of watermelon juice according to the instructions.
2. Lemon and watermelon juice mixed, add sugar. They put it on the stove and heat it a little to dissolve the sugar faster.
3. Gelatin is slightly heated and filtered through cheesecloth.
4. Mix all the ingredients.
5. Poured into molds for muffins, smeared with a drop of vegetable oil.
6. Dessert leave in the refrigerator to harden for 3-8 hours.
Before serving, the finished jelly is carefully removed from the mold and spread on a platter.
Watermelon jelly with fresh fruit
If you think about it, this light dessert is nothing more than a fruit salad. The highlight is that watermelon juice with gelatin is the pouring for it, not sweet yogurt or cream. In any case, it turns out very tasty, rich in vitamins delicacy.
Products:
· 8 Art. ready watermelon juice with pulp;
· 2 large bananas;
· 2 Kiwis;
· 2 sweet oranges;
· 8 Art. l Sahara;
· 3 sachets (20 g each) of gelatin
· 500 ml of boiled water.
Recipe:
1. Gelatin is soaked in lukewarm water for 40 minutes.
2. Pour sugar into watermelon juice. Stir, leave for 40 minutes alone.
3. Peel the fruit. Cut into cubes of the same size. Put it in one bowl and shake it several times so that the pieces of orange orange, green kiwi and yellow banana are mixed.
4. Swollen gelatin is poured into the watermelon juice with sugar. Stir.
5. Pieces of fruit poured equally into 2 bowls of watermelon rinds. Pour juice with gelatin.
6. Dessert cover the top of the food film, put in the refrigerator. After 3-6 hours, the fruit mix in watermelon jelly will be ready. Serving treats on a portion of saucers or a common dish, pre-cut into triangles.
Spicy 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 to experiment with a combination of products with completely different tastes.
Ingredients:
· 2 tbsp. watermelon pulp, cut into small cubes;
· 10 leaves of green basil;
· 3/4 Art. Sahara;
· 2 tbsp. boiled water;
· 3 tsp. agar-agar.
Recipe:
1. Basil leaves washed. Spread into the bowl of the blender and beat into 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. Syrup is mixed with basil water. Put in the fridge.
5. When the liquid is slightly grasped, basil jelly is mixed with watermelon cubes.
6. Dessert is poured into molds and returned to the refrigerator until it solidifies.
Before serving, spicy watermelon jelly is carefully removed from the molds. Serve portioned, decorated with fresh leaves of purple and green basil.
“Drunk” watermelon jelly
Nowadays, few people can be surprised with a jug, jelly, sorbet made from watermelon with alcohol. Such desserts have long ceased to be a wonder. And yet their popularity does not decrease. Any summer party, serving a treat, uplifting, is more fun.
Products:
· 1 watermelon weighing up to 8 kg;
· Alcoholic drink (rum, vermouth, brandy, etc.);
· Bag of strawberry or cherry jelly;
· 3 bags of gelatin;
· 0,25 l of boiled water.
Recipe:
1. Watermelon is cut into 2 parts. Pulp is chosen by scraping from the walls as carefully as possible. 2. Watermelon pulp fray through a sieve. Strain the juice.
3. Food gelatin is mixed with fruit jelly. Fill with water for 40 minutes.
4. Mix the swollen gelatinous mass with watermelon juice. Alcohol is poured in a proportion equal to the resulting berry mass.
5. Gelatin solution is poured into bowls of watermelon peels. Tighten food film. Put in the fridge for 8 hours.
Ready "drunk" jelly of watermelon before serving is cut into slices.
Watermelon jelly for winter
This is the easiest recipe for jelly from watermelon for the winter, which includes only 3 ingredients. But on the same principle for the winter, you can make a sweet harvest with the addition of lemon juice, orange slices, boiled pear, blanched apples or even zucchini. In any of the options, the dessert will turn out to be delicious.
Products:
· 1 kg of fresh watermelon pulp;
· 1.5 Art. Sahara;
· 50 g of gelatin.
Recipe:
1. Watermelon pulp interrupt blenders in a smooth mashed potatoes.
2. Some mashed potatoes are taken and soaked in it gelatin.
3. The remaining berry mass is mixed in a saucepan with sugar and put on medium heat. Cook, periodically stirring, 10 minutes from the moment of boiling.
4. Swollen gelatin is poured into the hot sweet mass. Stir until all grains of thickener dissolve without residue.
5. Hot dessert is poured into clean, sterilized beforehand jars with a volume of 0.33-0.5 liters. Corked.
The billet is left in the room until it is completely cooled. Store in the refrigerator.
Cake without baking with a layer of sour cream and watermelon jelly
There is nothing difficult in the preparation of 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 pleasure of enjoying some delicious food.
Products:
· 1 l of watermelon juice;
· 1 tbsp. Sahara;
· 55 g of gelatin;
· 300 g of your favorite shortbread;
· 150 grams of butter; · 100 ml of boiled water;
· 400 g low-fat sour cream;
· A pinch of vanilla and citric acid.
Recipe:
1. Measure 40 g of gelatin for watermelon jelly and 15 for sour cream. Soaked in watermelon juice and 100 ml of water.
2. Cookies crushed into a crumb chopper or in a blender.
3. Mix with warm butter. Spatula knead the dough.
4. The form is covered with cling film or foil. Spread soft cookie dough into the container and evenly distribute the whole mass along the bottom and walls of the mold. Put in the fridge.
5. In a watermelon juice with swollen gelatin add a few grains of citric acid. The solution is slightly heated over steam to dissolve the thickener.
6. Gelatin for a white layer of cake is mixed with sour cream. Add sugar and vanilla. Stir until complete dissolution of sugar crystals.
7. Pour white jelly into the form where the dough is made from the minced cookies. Put in the fridge until it solidifies.
8. Pour a layer of watermelon jelly over the sour cream jelly. The cake is returned to the refrigerator for 3 hours.
The finished cake gently removed from the mold, free from foil (food film). Top decorated with blueberries, raspberries or strawberries. Served on a flat platter for cakes.
Here are how many different desserts can be made on the basis of sweet watermelon jelly! What unites them is the simplicity of preparation, unchanging charming appearance and surprisingly delicate taste. It is impossible to refuse such delicacy!
