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watermelon syrup for coffeecake

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5 replies [Last post]
Joined: 2009-08-10

[Posted by: davidhomeboy]
My Grandmother came to the USA from Russia,Just after the war. As grandchildren she made a coffee cake that no one in the family can master. She had no receipt. We can make the cake itself, with the crunchy. But the watermelon syrup is not the same. We are missing something, or just how to get it right. It has to be something in how we are cooking it down. Stirring it at the right time ect. Can someone help us ? Willing to try any method. Four generations of family are trying to get it mastered.

[Posted by: davidhomeboy] (IP Logged)
Date: November 10, 2008 04:06PM

Joined: 2009-08-10
This one looks very

This one looks very promising. I will just give you the link to this one and you will see why. lol It is from a Mother Earth News magazine in 1977.



Watermelon syrup:

- ¼ cup water

- 1/3 cup sugar

- 2 tablespoons coarsely chopped fresh mint

- 1 ½-pound piece of seedless watermelon (weighed with rind on), seeds removed

- 2 tablespoons lemon juice

1. To prepare watermelon syrup: In a small saucepan, combine the water, sugar and mint. Bring to a boil and remove from the heat. Let steep 30 minutes.

2. Cut the watermelon from the rind in chunks. Puree in a food processor. Strain the sugar syrup into the puree and mix, adding the lemon juice.


I also found the following 2 Russian watermelon syrup recipes on the following site, but you have to pay for the recipes.



Watermelon Syrup
posted by Southern 09-21-98 7:41 PM

The Homestead Home Page

Cut very ripe melons into chunks, then use a potato masher and a food mill to crush the chunks. Put juice through a jelly bag or cheese cloth.

Using the largest pot you have, cook on low until syrup is thick enough to suit. (Check by putting a little on a plate to cool.) You can keep adding juice as it cooks down. Put up in pints while hot and seal.

If you have a freezer, you can freeze the juice first, then break off the ice that is mostly water. It really cuts down on the cooking time. Also, as the syrup cooks, foam and bits of "stuff" will rise. It doesn't hurt anything, but the syrup is prettier if you skim it off.

SOURCE: Jenny Johnson (http://www.webfirst.com/homestead/archive/198.txt)

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Posted by: duomom (IP Logged)
Date: November 10, 2008 06:23PM

Joined: 2009-08-10
Wow, never heard of that.

Wow, never heard of that. Welcome to the Forums by the way David.

If it works out for you please share the recipe, sounds awesome

Posted by: YB (IP Logged)
Date: November 11, 2008 08:01AM

Joined: 2009-08-10
This sounds like such a

This sounds like such a wonderful family recipe with wonderful memories!

Posted by: Embers7 (IP Logged)
Date: April 26, 2009 03:48AM

Joined: 2011-09-23
watermelon syrup for coffeecake; how to make

These instructions are from the "Sei Unser Gast" Germans from Russia cookbook that I edited (see http://www.northstarchapter.org/promotions/promotions.htm). I grew up in a Volga German community in Kansas, where the women used watermelon syrup in Pfeffernuesse spiced buns and as a topping for Kuchen (recipes for both are in the cookbook):

"To make watermelon syrup, scrape the flesh of a watermelon--seeds and juice included--into a large, heavy kettle. Mash well. Cook this, uncovered, for 30 minutes stirring frequently. Strain through a cloth or screen to remove the pulp and seeds. Return the strained juice to the kettle and boil down, stirring constantly, until it thickens and becomes quite dark. At this point, you may stir in 1 Tbsp. of sugar for every 4 cups [1 quart] of watermelon juice that you started out with. Bring the syrup back to a boil, then pour it into hot, sterilized jars, filling to within 1/2 inch of the rim. Cover with sterilized flats and rings and tighten. Process half pints in a boiling water bath for 10 minutes; pints, 15 minutes. Remove jars from bath and let cool away from drafts."

watermelon syrup

Sam is absolutely correct. This is the old fashioned watermelon syrup made in Russia. It has been my experience that you can't make good old fashioned syrup with modern strains of melon. The melons grown by our forefathers were sweeter. The "Sucre melon" or sugar melon grown by the Germans from Russia was the white fleshed variety you can buy known as Cream of Saskatchewan. Another favorite was the red seeded Russian melons which had a very very high sugar content. The modern hybrid melons don't posess the same qualities as the old time varieties so when making syrup, seek out a very sweet melon. Black diamond is a very poor melon to make syrup from. Cream of Sask. is your best bet. Avoid using seedless varieties as they are not as sweet.

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