We love ways to preserve these fruits to give us that little summer buzz (vibe) well into winter!
A Cypriot summer is not complete without Watermelons and whilst our favourite way to enjoy them fresh is paired with halloumi or feta cheese with a bit of mint on the side! We love to preserve Watermelon by freezing it so we can enjoy our summer mocktails / cocktails all winter long! To freeze cut up the flesh, remove the seeds, blend, then freeze in ice cube trays. Once frozen store in a freezer bag.
Our favourite watermelon mocktail – Summer Berry Splash.
Make a cool watermelon berry splash by blending 3 cups of frozen watermelon cubes, 1 cup of frozen mixed berries (your choice), 1 tbsp fresh lime juice and half cup coconut water or soda water until smooth. Fresh mint leaves to garnish.
Our favourite Watermelon cocktail
To make a vibrant frozen watermelon margarita blend 3 cups of frozen seedless watermelon cubes, 60 ml Blanco Tequila, 30 ml triple sec or Cointreau, 30 ml fresh lime juice, a drizzle of honey or sugar syrup (optional) until completely smooth. Serve in a salt or tajin rimmed glass.
A summer favourite of ours, and conserve is our favourite way to preserve these little purple gems. As they are clingstone fruits, instead of laboriously stoning each Damson, this recipe makes life easier.
Ingredients
- 1.6 kilo damsons (3 ½ lbs )
- 350 ml water
- 1.4 kilo granulated sugar (3 lbs) can use preserving sugar instead, but NOT jam sugar
Instructions
- In a large wide stainless-steel saucepan, simmer the damsons in the water until soft and broken down. It will take 10-15 minutes depending on how firm the damsons are. 1.6 kilo damsons,350 ml water
- Turn the heat off and give the damsons a vigorous stir. Then pass through a sieve into a bowl using the back of a wooden spoon to add pressure. This will take a good ten minutes or so, but well worth doing.
- Once sieved tip the contents back into the jam pan.
- Pour the sugar into the jam pan. Stir until the sugar is completely dissolved. 1.4 kilo granulated sugar
- Crank up the heat and bring the damsons to a rolling boil. Stir often to prevent jam from sticking while reducing. Boil until setting point is reached. Start to test after ten minutes on a cool saucer. Alternatively, you can use a jam thermometer. Setting point is 104-105°C (220°F).
- Remove from the heat. Let rest for five minutes, then stir. Optional: we stir in a good glug of brandy (your choice but we use Keo) before bottling.
- Using a clean ladle and jam funnel, pour into warm sterilised jars. Cap immediately and twist tight.
- Leave to cool then label with the date and name.
Our other favourite thing to do with Damsons is infuse in alcohol for that delicious taste of summer all winter long. Perfect for Christmas gifts for your friends! Yes, you do have to sit and prick the plums, we find that watching a good film whilst doing this makes it painless, but the result is so worth the effort.
Damson Gin liqueur
Our home-made Damson Gin liqueur is so easy to make and tastes delicious. Its ruby red colour and sweet-sour flavour makes it the perfect winter drink!
Ingredients
- 500 g (1 lb) fresh damsons
- 250 g (8 oz) caster sugar
- 500 ml (1 pint) gin
Instructions
- Wash the damsons. Prick them repeatedly with a fork.
- Place the damsons in a sterilised jar.
- Add the sugar and gin and shake to mix. The gin must cover the top of the damsons.
- Put the lid on the jar.
- Keep it in a cool, dark place for four weeks, longer is better and until Christmas is amazing.
- At the end of that time, the gin is ready to drink! Strain the gin into a sterilised bottle through a muslin cloth held in a funnel and discard the fruit.
… and this is how we enjoy a little bit of Cyprus summer in mid-winter. Enjoy!
Spice&Easy Cyprus for health & wellness! We do the blending, so you don’t have to!
