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Easiest Way to Make Appetizing Tutti Frutti

Without fail recipe ultimate Tutti Frutti easy, tasty, practical.

Tutti Frutti
Tutti Frutti

Good Evening every body, at this time you get present recipe Tutti Frutti with 7 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 6 stages of easy cooking Tutti Frutti.

Ingredients all Tutti Frutti

  1. Needed 3 pieces : Water melon (white part).

  2. Needed 100 gms : Sugar.

  3. Prepare 1 cup : Water.

  4. Prepare 1 pinch : Kesari yellow color,.

  5. Needed 2 drops : Vanila essance.

  6. Prepare 1 tsp : Grenadine.

  7. Prepare 1 tsp : Strawberry syrup.

If all ingredients Tutti Frutti it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Tutti Frutti

  1. Wash the strong & white part of the watermelon. Peel it..

Tutti Frutti
Tutti Frutti

Tutti Frutti
Tutti Frutti

Tutti Frutti
Tutti Frutti

  1. Cut it into small pieces. Boil sugar & water on medium flame. Then add watermelon cubes. Cook it for 5 mins. add vanilla essence. Stir it well..

Tutti Frutti
Tutti Frutti

Tutti Frutti
Tutti Frutti

Tutti Frutti
Tutti Frutti

  1. When it is cooked, remove from heat, drain it..

Tutti Frutti
Tutti Frutti

Tutti Frutti
Tutti Frutti

Tutti Frutti
Tutti Frutti

  1. Color it with kesar yellow, strawberry syrup, grenadine, or as your choice. I used pomegranate syrup, strawberry syrup,& kesar yellow color..

  2. After 30 mins, transfer it into a tissue paper to dry it for 1 hr. Then store it in a air tight container.

  3. Ready to use for topping on ice cream, fruits salads, pudding, cakes & other dessert..

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