When summer is at it's height and the watermelons at the store are heavy and juicy, try making watermelon syrup from the leftover pulp in the watermelon rinds. This recipe is super easy and is a fun way to add flavor and color to a variety of cocktail recipes, sodas, mocktails, ice cream, or candy.
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For this recipe I like to use the pulp on the leftover watermelon rind. Why waste the main part of the fruit when there is plenty of sweet and tasty pulp leftover after cutting? Really you just need to scrape that off with a spoon, blend it up, strain it, and boil it for 15-20 minutes with sugar.
What to do with watermelon syrup?
Give it try as a watermelon simple syrup with this vodka watermelon mint cocktail or you can substitute it for fresh watermelon in this mezcal watermelon mojito recipe. I also like to just mix it with club soda to make a refreshing homemade soda. It goes great drizzled on vanilla ice cream too!
How long does watermelon syrup last?
Because of the high sugar content in this syrup it will last quite a while in the fridge, somewhere around 2-3 weeks (if it you can resist not using it before then!) It may settle a bit if it sits for long periods but just give it a shake until mixed together again.
Key Ingredients
- Watermelon Don't waste that perfectly ripe fruit for this recipe, just use the pulp in the leftover watermelon rinds.
- Sugar Although watermelon does have quite a bit of natural sugar, adding some sugar helps create a syrupy texture and adds shelf life to the syrup. Plus it's delicious!
Watermelon syrup (watermelon simple syrup)
Nutrition
Ingredients
- 1 large watermelon
- ¾ cup sugar (or more to taste)
Instructions
- Start by cutting up the watermelon, use all of the good chunks for snacking on. Save the leftover rinds.
- Scrape the pulp out of the leftover rinds and add to a blender. Blend until smooth and then pass through a fine mesh sieve.
- Add the strained watermelon juice to a small sauce pan, add the sugar and bring to a boil. Simmer for about 20 minutes or until the juice turns to a syrupy consistency.
- If the the watermelon syrup is still pulpy you can strain it once more and then let it cool in the fridge for a few hours.
Video
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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