Good Lifestyle

The summer is in full swing, and this is the season of juicy fruits, tasty and refreshing as the peach, the melon and especially the watermelon, which is juicyly addictive.

If you get tired fast of just eat watermelon, you can make a variety of desserts with her, did you know?

It is in August is when it is tastier and cheaper, so you can perform small experiments and go a little beyond the usual. For example, if you boil watermelon juice, you will get a very sweet watermelon honey. This summer berry is perfect for making fruits ice cream and sorbets. In addition, watermelon is used to make cocktails with and without alcohol.

How good it sounds right? There we go with our list of recipes, just buy a watermelon.

Watermelon smoothie with red fruits and Greek yogurt

Ingredients:

• 2 cups of watermelon, cut into cubes
• 2 cups of fresh or frozen strawberries, blueberries or raspberries
• 1 cup of Greek yogurt
• 1 teaspoon lemon juice
• Honey to taste.

How to prepare:

Put all the ingredients in a blender, beat until soft, pour into glasses and serve. If you want to refresh yourself, you can add some ice.

Limmonade of watermelon.

Ingredients:

• 6 cups of fresh watermelon, cut in cubes
• ¾ a glass of lemon juice;
• ⅔ A cup of Stevia or sugar;
• 4 glasses of water.

How to prepare:

Beat the watermelon until puree and rub it by a fine colander lined with a gauze to separate the juice from the pulp. Add lemon juice, water and sugar or Stevia to the juice. Stir until the sugar dissolves and immediately serves, add ice to the vessels and decorate with mint twigs and slices of fresh lemon to taste.

Watermelon sorbet

Ingredients:

• 1 kg 400 g of boneless watermelon pulp
• ½ cup of sugar
• ½ cup of agave syrup (syrup softens the resulting texture)
• ¼ of a glass of lime juice or fresh lemon
• A pair of fresh mint leaves

How to prepare:

In a small saucepan mixes the syrup, sugar, lemon juice and mint leaves and lets boil. Remove from the fire when the sugar is completely dissolved, removes the mint and refrigerant sheets. In a blender beat the watermelon until puree, after dividing it into two parts (this will be easier). Frost it by a colander so that the remaining bones do not fall into the sorbet. Then add the sugar syrup to the watermelon puree, beat again until it is soft, put it on a plastic or glass container, cover it with a lid and put it on the freezer for three or four hours. The sorbet can be removed periodically (every 40 minutes) so that the mixture is softer and more homogeneous without iceberm.

Watermelon jam

Ingredients:

• 8 cups of boneless watermelon puree
• 2 cups of sugar
• ½ cup of fresh lemon juice
• 2 tablespoons of pectin

How to prepare:

To make the puree, cut the watermelon into small cubes, remove the seeds and bat in a blender. To have more confidence in the absence of strange ingredients, you can rub it through a colander. Mix pectin with sugar and reserve. Pour the puree into a saucepan, add lemon juice and a spoonful of water. Then carry a boil and add sugar and pectin. It boils again and simmer at literally five minutes, stirring constantly. Pour the jam into prepared flasks, the jam is ready.

Watermelon gelatin

Ingredients:

• 1 Whole watermelon.
• 50 g of gelatin
• Sugar to taste
• 200 g of water

How to prepare:

Lava well the watermelon and cut it in half. Remove the pulp with a spoon and squeeze the juice and add sugar if you wish. Dilute gelatin in 200 g of cold boiled water and let it swell. Take over low until it dissolves, without letting out. Then it cools gelatin at room temperature and stirring gradually adds watermelon juice to gelatin. Pour the resulting mixture into watermelon halves and put them into the refrigerator until the gelatin is completely solidified. You can add a handful of pieces of chocolate or blueberries to semi-angled gelatin to imitate watermelon seeds. Cut the watermelon into pieces and you can already serve it.

Watermelon puree (dessert)

Ingredients:

• 600 g of watermelon pulp
• 2 cups of raspberries (blackberries, arandanas)
• 50 g of Grenadine (pomegranate syrup)
• 0.5 cups of candied fruit and melon
• 50 g of ice cream or cream mounted
• Mint leaves

How to prepare:

First, beat the raspberries and the pulp of the watermelon (leaves a third) in a blender and pass it by a colander by adding Granada, and stir. Cut the remains of watermelon pulp into small cubes and mix with watermelon and raspberry puree. Then add candied fruit to the soup and stir. It serves watermelon soup on dishes, putting an ice cream ball or a scoop of cream over, adorning with mint leaves.