Watermelon Syrup is a breeze to make just with two basic ingredients. It does not require cooking, and it tastes refreshing and just like…a watermelon!Jump to Recipe
Hello everyone. I hope you are doing well.
It’s the last day of August. While the season of summer fruit is almost over, there’s still plenty of things you can enjoy. Watermelons are still a great option for the next couple of weeks.
Now, when it comes to making watermelon syrup, this could be tricky. Have you tried cooking it traditional way? I have. Honestly, I was not impressed. Indeed, cooked watermelon tastes strange, to say the least. Also, the cooked syrup barely tastes like a real watermelon at all. It has some kind of an artificial aftertaste.
Luckily, I run into a great post “You’re Making Your Watermelon Syrup All Wrong”. It offers the best solution ever – cold process watermelon syrup. No more cooking! Remember your childhood when you ate fresh strawberries with sugar? Perhaps, some of you enjoy it now, too. Can you recall all those strawberry juices released once combined with sugar even after a little time after being in contact? Same idea here.
How To Make It
Basically, you will need to combine watermelon chunks with sugar, muddle it, and let it stay for about 24 hours. Then mix it up well to dissolve the sugar and strain using a fine mesh. The syrup will be clean, bright, and aromatic. As you can see in some photos, it’s a little cloudy. That’s totally fine – this is sugar sediment as my watermelon was super ripe and sugary.
Since we are not cooking the syrup, its shelf live is quite limited. The author claims that this syrup will last up to 10 days, but I personally think it’s better to consume it within one week. Also, if you add a shot of vodka, you can extend the time (2 to 4 weeks as per the author).
It’s easy to adjust the amount of the syrup to your needs. Roughly, use two parts of the watermelon chunks to one part of sugar (Let’s say, 4 cups of watermelon to about 2 cups of sugar). Of course, it depends on how juicy your watermelon is, too.
There’s many ways to use this syrup. Over your ice cream, in lemonades and cocktails, as a cake soak. How would you use it?
Try Other Infused Syrup Ideas
I hope you like this Watermelon Syrup, and you will give it a try while the watermelon season lasts. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Watermelon SyrupCourse: Jam, Condiments
Watermelon Syrup is a breeze to make just with two basic ingredients. It does not require cooking, and it tastes refreshing and just like…a watermelon!
about 5 cups watermelon chunks
about 2 cups of sugar
1/2 oz. vodka (optional, to extend its shelf life)
- Combine watermelon and sugar in a jar or container.
- Using a wooden spoon or spatula, muddle them together a bit to release the juices.
- Refrigerate for at least 12 (and to 24) hours. Stir up until the sugar is dissolved.
- Strain through a fine sieve. Store the watermelon syrup in a clean glass jar or container in the fridge, up to a week. You can extend the shelf life for up to two weeks by adding a shot of vodka.
- Generally, the syrup should look clear, but some cloudiness is fine – that’s sugar sediment. If you, however, see the signs of fermentation (foamy, bubbles), it’s time to discard the syrup.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.