Watermelon Poppy Seed Syrup for Pancakes and Crepes
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
This recipe was created by Katherine Smith, a social media blogger and passionate culinary experimenter. She shared her recipe for watermelon poppy seed sauce for desserts. It’s a great way to make use of a not-so-sweet watermelon. When the aroma is there, but the taste is lacking.
Ingredients
- Watermelon - 35.3 oz
- Sugar - 10.6 oz
- Meyer Lemon Juice - 0 fl oz
- Pectin - 0.2 oz
- Poppy seed paste - 0.4 oz
- Basil - 1 sprig
- Mint - 1 sprig
Step by Step guide
Step 1
Remove the green rind from the watermelon and cut the flesh into random cubes.
Step 2
Blend the watermelon flesh along with the seeds using a blender.
Step 3
Strain through a sieve to remove seed pieces. Add the poppy seeds.
Step 4
Add the sugar.
Step 5
Bring to a boil, reduce the heat to low, and simmer, stirring occasionally to prevent sticking, for 30 minutes. Then add a sprig of basil and mint if you want to make the syrup more interesting. This step is optional.
Step 6
Pour in the lemon juice. The syrup will become slightly brighter from the juice.
Step 7
Mix the pectin with a couple of tablespoons of sugar to prevent clumping. Add to the syrup, stir, and cook for no more than 5 minutes. You can also skip the pectin: just reduce the syrup more thoroughly, cooking for 60 minutes instead of 30. Remove from heat, transfer to a storage container, and cool.
Step 8
You can drizzle the syrup over pancakes, crepes, or ice cream. The syrup will have a pleasant sweet and sour taste with a fresh watermelon aroma.
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