Wednesday, March 22, 2017

Watermelon Caramel Sauce

Yields: About 1/2 cup

Do you have excess watermelon that you are unable to polish off? Then, try this Watermelon Caramel sauce that has a deep fruity flavor. The sauce is light and not as gooey as the traditional caramel sauce.


Fresh Watermelon Cubes - 1.5 kilograms
Sugar - 1/2 cup
Cinnamon Powder - 1/4 teaspoon
Salt - 1/8 teaspoon

  1. Puree the watermelon cubes in a blender. Do not add water.
  2. Strain the watermelon juice to remove any chunks. 
  3. Pour the prepared juice into a sauce and bring it to boil. Let it simmer until it thickens and reduces to 2/3rd the original volume.
  4. Now add sugar, cinnamon powder and salt. Stir thoroughly until it is well combined and the sugar melts.
  5. Set the flame to medium and let is simmer for about 12-15 minutes. Turn off the flame and let the sauce cool down to room temperature.
  6. Serve as a topping on ice creams, cakes, cheesecakes, etc., You can also use it in preparing salad dressing.
  7. You can store it in air-tight container in the refrigerator for 1-2 weeks.


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