Three ways to make melon syrup. Melon Syrup Cocktail "Fresh and Juicy"

Ingredients:

• 2 tbsp melon syrup Monin;
• crushed ice.

Cooking:

Ingredients:

• 2 tbsp melon syrup Monin;
• 2 tbsp lemon juice;
• 150 ml of pineapple nectar;
• cinnamon stick.

Cooking:

Warning:

Compound:
Volume: 1000 ml.
Country of Origin: France.

Monin dosing pump.

Description

Melon is an amazing delicacy. It is so fragrant, with light cucumber notes, intoxicatingly juicy. Its light, dense, but at the same time, as if velvety flesh will give a whole range of emotions. And French melon syrup Monin has absorbed all the best that the fruit is known for. Its taste is very light, unobtrusive, but at the same time seductive, tart-sweet, but not at all cloying, very gentle and inspiring.

The syrup is made from only one variety of melon - Cavaillon. It has a completely non-starchy, velvety flesh, a delicate orange, almost pumpkin color with a slight yellow-green tint. The syrup itself has a luxurious, cheerful color, reminiscent of molten gold. Its impeccable transparency looks good in layered shots, and its taste and aroma play luxuriously in non-alcoholic and milkshakes. Topping can be used as a ready-made topping for pancakes, pancakes, casseroles and cheesecakes, added to lemonades, cereals and just let your imagination run wild, preparing new, unique delicacies with a melon delicacy.

What drinks can be made with melon syrup

Monin Melon Syrup is a truly versatile treat that goes well with just about any flavor combination, such as:

1. It is worth preparing at least once an original latte, adding a serving of espresso with a teaspoon of melon and a teaspoon of chocolate syrup.
2. It can be added to herbal or fruit, green tea: just a few drops are enough to give the drink a surprisingly rich, but at the same time delicate taste and aroma.
3. Melon syrup makes great lemonades and other refreshing drinks based on sparkling water or soda.
4. Original strong cocktails reminiscent of mulled wine and fruit punches are no less tasty mixes, where melon plays one of the key roles.

Sweet cocktail "Melon mood"

This amazing iced dessert drink is a great refreshing treat on hot days. Drink it by the pool to feel especially the piquant delight of taste and harmony of aroma!

Ingredients:

• 200 ml carbonated lemonade (classic or Duchess is best);
• 2 tbsp cranberry juice (freshly squeezed is best, you can take berries and mash them with muddler);
• 2 tbsp melon syrup Monin;
• crushed ice.

Cooking:

1. Pour syrup into a tall glass on a leg, add cranberries or juice. Mash the berries thoroughly.
2. Pour in the lemonade mixture and stir.
3. On the? Fill a glass of drink with crushed ice. Serve with a straw.

Warm cocktail a la mulled wine "Golden Flame"

In contrast to the previous drink, a gentle tart flame will warm even in the coldest weather!

Ingredients:

• 2 tbsp melon syrup Monin;
• 2 tbsp light or golden rum (best of all - gold);
• 2 tbsp lemon juice;
• 150 ml of pineapple nectar;
• cinnamon stick.

Cooking:

1. Pour all the components of the future drink into a small saucepan or metal pitcher.
2. Put the mixture on a small fire and, stirring well with a bar spoon, heat to a hot state, but in no case boil.
3. Pour the spicy cocktail into a glass for mulled wine or latte, put in hot.
4. Drink a cinnamon stick and let it brew for a few minutes. Serve with cinnamon stick and straw.

Monin melon syrup is a sweet, fragrant delicacy that will take its rightful place in the home bar and is sure to become one of your favorite flavors!

Warning: due to its natural acidity, this syrup is not recommended to be mixed with cold milk.

Compound: sugar, water, concentrated juice of melon and other fruits, flavouring, colours: E150b, E163.
Volume: 1000 ml.
Country of Origin: France.

For more convenient use of the syrup bottle, we recommend that you pay attention to Monin dosing pump.

How much does melon syrup cost (average price for 1 liter)?

Moscow and Moscow region

Many of you are familiar with melon. This plant belongs to the gourd family. His homeland is considered to be Asia Minor and Central Asia. This warm and light-loving culture does not tolerate high humidity. On the contrary, it is extremely resistant to drought and soil salinity. The first mention of it is found in the Bible. Although it would be logical to assume that the indigenous peoples of Asia used it long before the appearance of the book.

Melon is usually eaten raw. However, cooking does not stand still, so you can appreciate the mass of creations in which this fragrant juicy fruit is present. Take, for example, melon syrup. You can buy it in any specialized supermarket in your city.

The drink is sold in a small container, whose volume does not exceed 1 liter. This syrup has a characteristic yellowish color. It is very popular in the West and North America, due to which it is used in a wide variety of areas.

Options for using melon syrup

First of all, it is worth noting that the drink is non-alcoholic. It can be used by both adults and children. We recommend drinking a glass of melon syrup before or after a meal. You will immediately feel a certain lightness, an improvement in mood and an increase in the overall tone of the body. If you wish, you can have a drink with a fresh slice of melon.

Melon syrup has a thick texture and a sweet taste. You can use it as a dessert ingredient when filling ice cream or baking. Some even prefer to add it to tea / coffee / chocolate.

The most common melon syrup among bartenders. They use it as the base for a cocktail like the southern melon sling. You will also find syrup in various fruit drinks. They also add water without gas, lime, sea buckthorn, sugar squeak and some other less significant ingredients.

The benefits and harms of melon syrup

Melon has a rich composition. You will find in it vitamins A, P and C, as well as ascorbic and folic acid, carotene, mineral salts of iron, sodium, potassium and fiber. All this carries over to melon syrup. Its regular use in small quantities contributes to a significant strengthening of the immune system. Contraindication when drinking a drink may be individual intolerance.

Calorie content of melon syrup kcal

The energy value of melon syrup (The ratio of proteins, fats, carbohydrates - bju).

High concentration product
All syrups are made from natural sugar of the highest quality.
All MONIN products meet the most stringent quality standards and have a Rostest quality certificate.

Based on the juicy and sweet Cavaillon melon from Provence, Syrup MONIN Melon will bring the taste of the sunny south of France to your drinks. Bred in the 14th century by priests who lived in nearby Avignon, Cavaillon melons were a favorite delicacy of Alexandre Dumas. Cavaillon melon is round with a rough yellow skin that turns yellow with maturity, with bluish-green stripes on it and sweet and fragrant orange flesh. Every year in July, guests from the surrounding towns and villages, as well as numerous tourists, come to Cavaillon to participate in the festival, in honor of the main agricultural idol - melon. The attitude to the melon here is so special that there is even the Order of the Melon, which can be awarded to anyone who proposes a new recipe for a melon dish. The award ceremony takes place on the last day of the festival. Feel the taste of juicy and fragrant Cavaillon melon in cocktails, lemonades and teas with syrup MONIN Melon!

Best Recipes for MONIN Melon Syrup

A few more recipes for MONIN fans

Cocktail "Freshness"

• 30 ml syrup MONIN Lemon Pie
• 10 ml syrup MONIN Melon
• 5 ml syrup MONIN Coconut
• 1.2 ml syrup MONIN Grenadine
• 50 ml orange juice

Pour all ingredients into a blender and place ice cubes so that the ice covers the liquid. Mix until a homogeneous mass is obtained. Pour hurricane into a glass.

Cocktail "Exotica"

• 25 ml syrup MONIN Melon
• 5 ml syrup MONIN Watermelon
• 40 ml light rum
• 60 ml pineapple juice

Pour all ingredients in and fill with ice cubes. Shake vigorously. Pour into a cocktail glass.

melon soda

• 35 ml syrup MONIN Melon
• 50 ml strawberry juice
• 5 ml lemon juice
• sparkling water

Pour all ingredients except sparkling water into a cocktail glass. Fill glass with ice and top with sparkling water. Stir.

Mocktail "Temptation"

• 20 ml syrup MONIN Melon
• 90 ml cranberry juice
• 1 slice of watermelon
• 1 slice of melon

Peel the melon and watermelon, cut into pieces and put in a blender. Pour in the syrup and juice and top with ice cubes so that the ice covers the liquid. Mix until smooth. Pour hurricane into a glass. Garnish with watermelon and melon rinds.

Cocktail "Fashion pineapple"

• 15 ml syrup MONIN Melon
• 5 ml syrup MONIN Coconut
• 40 ml light rum
• 120 ml pineapple juice
• 10 ml lemon juice

Pour all ingredients into a shaker and fill with ice cubes. Shake vigorously. Pour into a cocktail glass.

Cocktail "Fresh and juicy"

• 40 ml syrup MONIN Melon
• 40 ml vodka
• 60 ml orange juice
• 2/4 lemon
• 2/4 lime
• 1/4 orange

Put the fruit in a shaker and pour in the syrup, juice and vodka. Fill shaker with ice cubes. Shake vigorously. Pour into a cocktail glass.

melon tea

• 40 ml syrup MONIN Melon
• 240 ml cold tea

Pour the tea into a cocktail glass and add the syrup. fill with ice cubes and stir.

Moktel "Melon Holiday"

• 30 ml syrup MONIN Melon
• 30 ml cranberry juice
• 120 ml lemonade

Pour all ingredients into a cocktail glass. Fill the glass with ice cubes and stir.

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Melon syrup

A very ripe melon is selected, washed, cut in half, cleaned of fibers and seeds, then the halves are cut into slices and a thin rough layer of skin is removed. Peeled slices are crushed into small pieces and put in an enameled or glass dish. Each layer of crushed pieces of melon is sprinkled with granulated sugar (the ratio of sugar and melon to taste). The dishes are covered with a lid and put in the refrigerator for 2-3 days, during which time the sugar will completely dissolve and the juice will stand out. To improve the taste and obtain a slight sourness, a little citric acid can be added to the syrup. The syrup is brought to a boil, the resulting foam is removed with a slotted spoon. Boiling syrup is poured into prepared scalded bottles, corked, cooled and refrigerated. Melon syrup is used to make jelly, jellies and drinks.

This text is an introductory piece. From the book Beer, kvass, mash author Roshal Victoria Mikhailovna

Melon kvass Thoroughly wash a small ripe melon, peel, cut into small pieces, place in a deep enameled pan, sprinkle with sugar and refrigerate for 2 hours. Pour the pieces of melon with 3.5-4 liters of cold boiled water and boil until the broth

From the book Canning for Lazy People author Kalinina Alina

Melon flavor Peel the melon from the peel and seeds, cut into pieces. Put in sterilized jars and pour syrup: 2 liters of boiled water - 1 teaspoon of citric acid and 1 cup of sugar. Sterilize 10 min. (0.5 liter jar).

From the book Lunch in half an hour author Petrov (Cook) Vladimir Nikolaevich

Melon dessert cocktail Preparation time: 25–30 minServings: 3Ingredients: 0.5 melon, 2 teaspoons lemon juice, 0.5 l pomegranate juice, 0.5 l orange juice for blending, 0.5 l orange juice for cocktail. Method of preparation Mix fruit juices until you get

From the book Raw Food Diet. Food that heals the cells of the body the author Valozhek Olga

Fragrant melon soup You will need: Melon? -? 200 g, grated ginger? - 1 tsp, olive oil? -? 2 tsp, green onion? - 2 tbsp. l., sweet pepper? pcs, cilantro (finely chopped)? -? 1 tbsp. l., cucumbers? -? 100 g. Preparation: Cool the melon pulp, peel the cucumbers and cut into cubes. Add

From the book Soups author Treer Gera Marksovna

Melon soup with milk, yolks and honey "Charm"? 600 g melon? 800 ml of milk? 1 yolk? 1 st. spoon of honey Peel the melon, remove the seeds, finely chop the flesh. Put in a saucepan and simmer under the lid until cooked. Mix the milk with the yolk, honey and bring the mixture to

From the book Dishes in a slow cooker for the holidays author Nikolaev L.

Melon mannik Melon - 300 g, eggs - 4 pcs., Sugar - 100 g, semolina - 1/2 cup For the sauce: sour cream - 150 g, sugar - 50 g Beat eggs with sugar with a blender, add finely chopped pieces of melon, beat until to form a homogeneous mixture, add semolina,

From the book The Cookbook of a Russian Experienced Housewife. Sweet dishes author Avdeeva Ekaterina Alekseevna

Homemade melon jelly Peel the skin from the melon, discard the inside, cut the meat into pieces and fry it in its own juice. Add cream or fresh sour cream, cow's butter, sugar, cinnamon, a little salt, release a few eggs there and, stirring,

From the book Home Winemaking author Kozhemyakin R. N.

Melon Liqueur During this time sugar

From the book Salads for every taste author Polivalina Lyubov Alexandrovna

Salad of ham "Melon" mild mustard, 1 tbsp. l. wine vinegar, salt, pepper, 2 tbsp. l. vegetable oil, chopped green onions.Cut the ham into thin strips. Clean the pineapple

From the book Quick breakfasts, hearty lunches, light dinners author Kashin Sergey Pavlovich

Dessert cocktail melon Ingredients: 1/2 melon, 2 tsp. lemon juice, 1/2l pomegranate juice, 1/2l orange juice (for blending), 1/2l orange juice (for cocktail). Cooking method:

From the book We meet guests the author Uzun Oksana

Fruit and melon salad "Summer basket" - melon (small, round) - 1 pc. - berries and fruits (seasonal) - 300 g - wine (sweet dessert) - 1/4 cup 2 servings 45 minutes Make a basket out of melon (see photo) .Remove the pulp of the melon and cut it into cubes. Wash the fruits and berries and

From the book Children's Cookbook author Perepadenko Valery Borisovich

Melon cocktail salad The ratio of products is to taste. Make balls from the pulp of a ripe melon using a notch, soak them in a mixture of lemon and pomegranate juices. Then put the balls in glasses and pour over chilled orange juice. Serve in glasses for

From the book Lenten Kitchen. 600 delicious recipes author Shabelskaya Lidia Olegovna

Melon surprise 4 small melons, 500 g of seedless grapes, 2 apples, 2 pears, 1 peach, dry nutmeg wine Wash melons, wipe off, cut off the tops with tails. Take out the seeds and almost all the pulp, leaving the walls 5 mm thick. Cut the pulp into small cubes. Grape

From the book Wine, liqueurs, liqueurs author Pyshnov Ivan Grigorievich

Melon drink For the preparation of the drink, fully ripe fruits of the common melon are used. Melon fruits are washed, pitted. Squeeze out the juice, infuse it for 4 hours, filter several times through gauze and bring to a volume of 1 liter. 70–80 g fresh cinnamon rose hips

From the book Canning and the best culinary recipes of experienced gardeners and gardeners author

Melon honey Need melons with tender pulp.1. Wash the melons, cut, free from seeds, cut off the rinds.2. Skip the pulp through a meat grinder or chop with a blender.3. Squeeze the juice, strain and boil over low heat, removing the foam. Check the readiness by dripping the juice on

From the book Canning for lazy people. Delicious and reliable preparations in a quick way author Kizima Galina Alexandrovna

Melon honey Need ripe melons with tender pulp.1. Wash melons, put in a basin, cut, free from seeds, cut off the crusts.2. Skip the pulp through a meat grinder or chop with a blender.3. Squeeze out the juice, strain and boil over low heat, removing