Description
This Watermelon Honey recipe transforms fresh watermelon juice into a sweet, syrupy condiment that can be used as a natural sweetener or drizzle. Simmering the juice down to a thick consistency creates a versatile watermelon molasses perfect for enhancing pancakes, yogurt, fruit, biscuits, or ice cream.
Ingredients
Scale
Main Ingredients
- 4 cups fresh watermelon juice (from about 1 medium seedless watermelon)
- 2 tablespoons lemon juice (optional, for brightness)
- 1 tablespoon honey or sugar (optional, for added sweetness, based on taste)
Instructions
- Prepare Watermelon Juice: Cut the watermelon into chunks and blend in a blender until smooth. Strain the blended watermelon through a fine mesh sieve or cheesecloth into a large saucepan to remove the pulp, aiming to collect about 4 cups of juice.
- Simmer the Juice: Place the saucepan over medium heat and bring the watermelon juice to a gentle simmer. Then reduce heat to medium-low and continue simmering the juice, stirring occasionally to prevent sticking, for 1.5 to 2 hours or until the liquid reduces to about 3/4 to 1 cup and achieves a syrupy, honey-like consistency that coats the back of a spoon.
- Finish the Syrup: Remove the pan from heat and stir in the lemon juice and optional honey or sugar to taste. Allow the mixture to cool completely before transferring it into a clean jar or bottle.
- Store: Refrigerate the watermelon honey for up to 2 weeks, and use it to sweeten or enhance a variety of foods.
Notes
- This watermelon honey is also referred to as watermelon molasses or watermelon syrup.
- It pairs beautifully drizzled over pancakes, yogurt, fresh fruit, biscuits, or ice cream.
- For a richer flavor, allow the syrup to caramelize slightly towards the end of simmering, but watch closely to avoid burning.
