Over the years, people have asked what you can do with melons. Syrups and shrubs are a great way to preserve melons, and they make such refreshing drinks! This blush pink looks great with a sprig of fresh basil as a garnish. You can always set aside the rinds and use them for pickled watermelon rinds.
More Watermelon Recipe Ideas
Watermelons are a surprisingly versatile fruit. They’ve been used as meat substitutes for grilling because of their texture. If you’re looking to experiment with watermelon, there’s a lot of ways to do it. We have a watermelon mocktail, some watermelon salad, and even watermelon sandwiches.
Watermelon Basil Lime Syrup Recipe
Store one year, yields ten 8 oz jars
Watermelon Basil Lime Syrup Ingredients
- 8 lb watermelon (about 1 medium-size watermelon, any color)
- 3 cups fresh lime juice
- 1 bunch basil leaves, finely chopped
- 1 or 2 jalapeños, sliced into thin rounds (optional)
- 3 cups organic cane sugar
Watermelon Basil Lime Syrup Instructions
- Wash and dry the watermelon. Remove the rind from the melon, cut the melon into bite-size chunks, and put the fruit in a large pot. Drizzle the lime juice over the fruit, add the basil and jalapeños, if using, and toss. Add the sugar, toss, and let the fruit sit at room temperature for 3 hours or up to overnight.
- Place the pot over medium-high heat and bring to a boil. As soon as the fruit comes to a boil, remove it from the heat and strain out the syrup.
- You can bottle the syrup and keep it in the refrigerator, or process the syrup in a hot water bath canner. To do so, prepare ten-8 oz jars for storing the finished syrup. Remove the syrup from the heat and fill the jars, leaving ½ in of headspace at the top. Wipe the rims, apply the lids, and process in a hot water bath canner for 10 minutes. Jars will keep for up to 1 year.
From It Starts with Fruit: Simple Techniques & Delicious Recipes for James, Marmalades, Preserves by Jordan Champagne © 2020 Chronicle Books. Photography by Erin Scott. © 2020
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