Canned Cantaloupe Syrup for Winter
Ingredients: For 500 ml syrup: -500 g watermelon kernels -200 ml water -100 g sugar -100 g rum essence (optional) - juice of 1 lemon
To prepare a delicious cantaloupe syrup, start by making a light syrup using water and sugar. In a saucepan, add equal parts water and sugar, then place the pot over medium heat. Stir constantly until the sugar is completely dissolved and the syrup begins to boil. Once it reaches boiling point, let it boil for a few minutes, being careful not to let it caramelize.
While the syrup is boiling, prepare the cantaloupe. Choose a ripe melon with sweet, fragrant flesh. Cut it in half, then scoop out the flesh with a spoon or a knife, being careful to avoid the seeds. Cut the flesh into small cubes so that it releases its juice more easily into the syrup. Once the syrup has been removed from the heat, add freshly squeezed lemon juice, which will balance the sweetness of the syrup and add a hint of freshness.
Place the cantaloupe cubes in the warm syrup and gently stir to coat them evenly. Let the mixture macerate for a few hours, preferably overnight, to allow the flavors to meld perfectly. After letting the cantaloupe macerate, use a cheesecloth or fine sieve to strain the mixture, squeezing the flesh well to extract as much juice as possible. You will notice that the syrup has taken on a vibrant color and an enticing aroma.
Once you have obtained the syrup, put it back on the heat and simmer for about 10 minutes, skimming off the foam that forms on the surface. This is an important step as it improves the clarity of the syrup. If you wish to add an extra hint of flavor, now is the time to add rum essence, but make sure to do it after you have turned off the heat.
Once the syrup is ready, pour it hot into sterilized bottles, ensuring that they are pre-warmed to prevent cracking. Seal them immediately with caps, whether metal lids or tied with cellophane, to keep the flavor intact. Allow the bottles to cool slowly, wrapped in blankets, to let the syrup stabilize.
After they have completely cooled, store them in the pantry, in a cool, dry place. The cantaloupe syrup will be ready to use in cocktails, desserts, or simply diluted with water for a refreshing drink on hot summer days. Enjoy every drop of this homemade syrup, full of flavor and freshness!
