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Watermelon Desserts — Watermelon Ice Cream

Our great-grandmother Klava affectionately called the watermelon in the Ukrainian style «Kavun» or «Kavunchik».

And we, children, every summer summer, were looking forward to August, because the season of watermelons began!

Best knew how to choose watermelon, of course, dad.

In general, it seems to me that this is not a matter of talent, but of authority. Looking at his dad, a respectable man with a beard of a full body, the seller chose a watermelon for the father with the utmost care. In addition, each dad promised to put a watermelon on the seller’s head if he slipped green or spoiled.

And yes, he always bought giants no less than 15-17 kg.

A grandmother sometimes rolled watermelon, like a football, from the train station to the cottage.

I must say that in the summer, at the country house, the children of all our relatives lived with us, breathing oxygen and eating vitamins.

And because competition for watermelon was serious.

It cost him to cut, and he disappeared in seconds — to the accompaniment of the crunch of watermelon seeds.

The fact that seriously something from a watermelon to cook, it was not a question. And why, if he had such a crazy demand in fresh form.

But two country watermelon dishes sunk into my soul: it’s a bristle with children’s champagne and ice cream.

For the punch, the flesh was cut into pieces, mixed with other fruits, and poured with non-alcoholic champagne.

And I came up with ice cream myself, it is better than any sherbet, and 100 percent natural.

In its frozen form, watermelon exhibits miracles of sweetness, and blueberries give sourness.

Watermelon ice cream

  • Pulp 1/4 watermelon
  • 50 g fresh blueberries

What to do:
Blend the watermelon pulp in a blender (I do not take out the seeds, because they contain the most vitamins). In a plastic form with smooth walls throw out the berries and pour the ground watermelon.

Put at night in the freezer.

When serving, turn the form, like a kulichik, on a plate and decorate with berries.

Eat right away as it melts quickly.

As a feed option, especially popular with children, you can make a watermelon popsicle.

To do this, take a plastic cup as a form, pour in and pour the ingredients, cover with foil and insert a wooden stick.

Then — in the freezer.

YULIA ANDREYANOVA:
“I was born on June 21, the longest day of the year, on the same day as Prince William. I have two red diplomas.

I speak five languages ​​- Russian, English, Italian, French and Ukrainian, like my grandmother. I managed to work in various companies, and as a result I chose what I get great pleasure from: throwing words, catching them and putting them into sentences.

I am lucky and I have a great intuition.

I can cook, embroider, drive a car.

I love Chekhov’s stories more than anything else; I am lazy and tasty to eat.

I almost always manage to combine these three pleasures. ”

Recipes Julia Andreyanova:

Mashed potatoes

Yulya Andreyanova admits her gastronomic weakness and offers a perfect mashed potatoes recipe for the season of young potatoes.

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Chicken Breast Roll with Feta Cheese

Julia Andreyanova prepared a simple and aromatic Greek dish that she first tried 20 years ago in Athens.

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Fish pie

“Recently, we with fish realized that we couldn’t live without each other,” Yulia Andreyanova confessed to us and shared the recipe of branded grandmother’s.

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Lobio

Pkhali, khinkali, tkemali, ajapsandali — why not a declaration of love? I fell in love with Georgian culture after visiting a real Georgian wedding..

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Apricot confiture

No matter how eager to eat a bucket of fresh fruit or berries, only a pair of glasses is placed in a single stomach, maximum 1 kg per day.

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Sorrel and nettle soup

Yulia Andreyanova overcame her childhood fear of sorrel and nettles and rediscovered the taste of her grandmother’s sorrel soup.

See below.

Strawberry Soup

I thought once: why is strawberry the most favorite of all berries?

Cherries, cherries, blueberries, I adore them, but strawberries are the most dear or something … See below.

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