Watermelon Honey (Citrullus Syrup)
A natural, sweet, thick syrup made from only watermelon juice. Perfect for drizzling on pancakes, toast, yogurt, desserts, or using as a natural sweetener.
Ingredients
- 1 large watermelon (seedless or seeded — both work)
Instructions
1. Prepare the Watermelon
- Cut the watermelon into large slices.
- Remove the rind.
- Cut the flesh into chunks.
- Remove black seeds if needed (white seeds are fine).
2. Extract the Juice
Option A — Blender:
- Add watermelon chunks to a blender and blend until completely smooth.
- Pour through a fine strainer or cheesecloth to remove pulp.
Option B — No Blender:
- Mash watermelon pieces using a potato masher.
- Strain through cheesecloth or a clean kitchen towel.
You should end up with about 8–10 cups of fresh watermelon juice (depending on watermelon size).
3. Reduce the Juice into Syrup
- Pour the strained juice into a large heavy-bottom pot.
- Bring to a gentle boil over medium-high heat.
- Reduce the heat to low and simmer uncovered.
Simmer Time:
2–3 hours, depending on how much juice you start with.
Stir Occasionally:
Every 15–20 minutes to prevent burning.
What You’re Looking For:
- The liquid should reduce to 1 to 1.5 cups.
- The color becomes a deep ruby-red.
- The consistency becomes thick, like honey or maple syrup.
4. Test the Consistency
- Dip a spoon into the syrup.
- If it coats the back of the spoon and slowly drips off, it’s ready.
- Remember: it will thicken more as it cools.
5. Cool & Store
- Let the syrup cool completely.
- Pour into a glass jar or bottle.
- Refrigerate for up to 3 months.
Tips
- If it becomes too thick, gently warm it with 1–2 teaspoons of water.
- If still watery after cooling, return to the pot and simmer longer.
- Want extra flavor? Add during the last 10 minutes:
- A squeeze of lemon
- A small piece of vanilla bean
- A pinch of cinnamon
Uses
- Pancakes & waffles
- Yogurt or oatmeal
- Glaze for meat
- Sweetener for lemonade or tea
- Drizzle over fruit bowls
- Dessert topping
