Watermelon syrup is easy to make – however, oddly enough, it doesn’t actually taste like watermelon. It tastes like a cross between Papaya and Sapote (both of which are delicious)! Use this in cocktails, cakes, and whatever else you would use a syrup in.
- 1/4 to 1/2 a watermelon
- large bowl
- fine sift, such as chinois strainer or cheese cloth
- blender/food processor
- cheese cloth
- coffee filter
- Cut the red flesh from the watermelon.
- Cut the red flesh into smaller pieces, about 1 inch by 1 inch cubes.
- Place the red stuff into a blender and pulse to create a pulp.
- Sift the juice into a large bowl using the chinois strainer (or any strainer you have).
- Then resift the juice into a pot.
- Place the pot onto the stovetop and bring to a simmer. Stir very little – the pulp will begin to separate.
- Place the cheese cloth into the chinois strainer and clip it into place if you’re afraid of it sliding.
- Once the juice has reduced some and it looks as if you have a muck pond on top, pour it through the cheese cloth/strainer combo into a bowl.
- Then, pour the sifted juice back into the pot and place back onto the stovetop.
- Continue simmering the syrup until it is about 1/4 of the volume it was when you started. Where you decide to stop is personal preference – if you want a thicker syrup, continue cooking!
- Remove from the heat and let cool.
- Pour through a coffee filter into a vessel in order to remove the last bit of fibrous material.
- Then pour into a glass bottle for storage.