Homemade watermelon syrup only takes two ingredients and just a little bit of patience. It’s slowly reduced and becomes a thick, almost caramel-like sauce, perfect for drizzling over ice cream or mixing into drinks.
You can also do this with standard sugar, but the brown sugar makes it extra rich.
- ½ standard large watermelon
- 1 cup brown sugar
- Remove the rind from the watermelon and blend the flesh in a blender.
- Remove the pulp from the juice either with a strainer or by letting the pulp settle and pouring off the juice with a spoon holding back the pulp.
- Add the juice (aprox 2 - 3 cups) to 1 cup of brown sugar in a sauce pan and simmer over medium high until a rolling simmer and continue to cook at least 35 minutes, up to an hour. The longer, the thicker it will get. Be sure to keep an eye on it. If it gets too hot it will boil over.
- After it is reduced by half, transfer syrup to a heat safe container and allow to cool at least 30 minutes, then transfer to the refrigerator to chill at least an hour.
- Serve on top of your favorite ice cream or in cocktails or other summer drinks.