Watermelon Poppy Seed Syrup for Pancakes and Crepes

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

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.