Watermelon Syrup

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


  1. Cut the red flesh from the watermelon.
  2. Cut the red flesh into smaller pieces, about 1 inch by 1 inch cubes.
  3. Place the red stuff into a blender and pulse to create a pulp.
  4. Sift the juice into a large bowl using the chinois strainer (or any strainer you have).
  5. Then resift the juice into a pot.
  6. Place the pot onto the stovetop and bring to a simmer. Stir very little – the pulp will begin to separate.
  7. Place the cheese cloth into the chinois strainer and clip it into place if you’re afraid of it sliding.
  8. 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.
  9. Then, pour the sifted juice back into the pot and place back onto the stovetop.
  10. 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!
  11. Remove from the heat and let cool.
  12. Pour through a coffee filter into a vessel in order to remove the last bit of fibrous material.
  13. Then pour into a glass bottle for storage.
  14. Enjoy!
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Watermelon Syrup - Black Tie Kitchen

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