Directions:
1. Prep the Watermelon
Wash and chop the watermelon into manageable chunks. If any seeds are present, remove them.
2. Blend into Juice
Place the chunks in a blender and blend until smooth and liquid.
3. Strain for Purity
Pour the blended watermelon through a fine-mesh strainer or cheesecloth into a bowl to remove pulp. You should end up with around 4 cups of pure juice.
4. Simmer and Reduce
Pour the strained juice into a wide, heavy-bottomed saucepan. Bring to a gentle simmer over medium heat. Stir occasionally to prevent burning.
5. Reduce to Syrup
Let the juice slowly cook down for 2–3 hours, stirring occasionally. The liquid will evaporate, and the juice will gradually thicken and darken into a rich syrup.
6. Cool Completely
Once the syrup reaches a thick, honey-like consistency and a deep amber color, remove it from heat and allow it to cool fully. It will continue to thicken as it cools.
7. Store and Enjoy
Pour the cooled syrup into a clean glass jar. Seal tightly and store in the fridge. It should keep for a few weeks.
Ways to Use Watermelon Honey:
Drizzle over waffles, pancakes, or toast
Stir into iced tea or lemonade
Add to yogurt, granola, or smoothie bowls
Use as a natural sweetener for cocktails
Mix into marinades or glazes for grilled meats
Tips:
Use very ripe watermelon for the sweetest results.
Want a richer flavor? Add a touch of lemon juice or a cinnamon stick during simmering (optional).
The longer you reduce the juice, the thicker and more intense the syrup will be.
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