Watermelon Syrup Food

NO-COOK WATERMELON SIMPLE SYRUP - THE BEST WATERMELON SYRUP RECIPE FOR COCKTAILS

Steps:

• Combine watermelon and sugar in a jar or a zippered plastic bag.
• Muddle them together a bit and put the bag or jar in the fridge.
• After 12 to 24 hours, stir up the contents until all the sugar is dissolved.
• Strain through a metal sieve.
• Store the watermelon syrup in a clean glass jar in the fridge.
• Optional: add ½ oz vodka to the simple syrup to help it last as long as 4 weeks.

WATERMELON SYRUP

Steps:

• In a large pot at medium high heat bring the watermelon liquid to a boil, whisk in the sugar, and turn the temperature to down medium low to let simmer until thick, stirring occasionally.
• My watermelon syrup took over an hour to thicken up, but honestly I had a hard time keeping an eye on the pot and of course I immediately forgot about it and it boiled over - so make sure you keep an eye on it! After it boiled over a little, and made a mess, I turned it down too low and it wasn't simmering at all so it definitely took longer than it should have for this syrup to thicken.
• Once thick, let cool, and serve over pancakes or vanilla ice cream or anything else you can think of, or store it in an airtight container in your refrigerator for up to a week.

WATERMELON FLAVORED SYRUP FOR SOFT DRINKS

Steps:

• In a food processor or blender, combine chopped watermelon, sugar, vanilla extract and salt. Stir to combine.
• Puree watermelon syrup in blender. Strain into small pitcher and bowl. Refrigerate until needed.
• Mix watermelon syrup with club soda or seltzer to desired strength for flavored soft drink.

WATERMELON WITH GINGER-MINT SIMPLE SYRUP

Steps:

• In a medium saucepan, mix the sugar, mint stems, ginger, and water over medium high heat, stirring until sugar dissolves. Bring to simmer for 2 to 3 minutes then remove from heat. Let the mixture steep 20 minutes before straining through a fine sieve. Chill the syrup. To serve, drizzle the chilled syrup over the watermelon cubes and garnish with fresh mint leaves.

WATERMELON, LIME, AND TEQUILA

Steps:

• Combine 3 1/2 cups watermelon pieces, frozen + 1/2"-thick jalapeño slice, with seeds + 6 ounces tequila blanco + 4 ounces simple syrup + 2 ounces fresh lime juice + 3 cups ice optional garnish: Watermelon wedges and sliced jalapeños.

WATERMELON FLAVORED SYRUP FOR SOFT DRINKS

Steps:

• Combine chopped watermelon, sugar, vanilla extract and salt in a food processor or blender. Stir it up a little.
• Puree watermelon syrup in blender(or food processor). Strain into small pitcher. Refrigerate until ready to use.
• Mix watermelon syrup with club soda or seltzer to desired strength for a yummy flavored soft drink.

WATERMELON AND BERRY SOUP

Steps:

• Puree the watermelon chunks (a blender works fine) and pour the puree into a bowl.
• Starting with 1/2 a lime, add lime juice to taste.
• Add a pinch of salt.
• Cover and refrigerate until quite chilled and ready to serve.
• Seed the remaining watermelon and cut into bite sized chunks. Refrigerate until serving.
• For Frozen Berries:
• About 45 minutes before serving, in a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Just leave on the counter to macerate (create juice/syrup). This should allow the berries to thaw, yet not quite completely. But hey, if they totally thaw, they thaw, it still tastes great.
• For Fresh Berries:
• In a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Cover and place in the refrigerator to macerate (create juice/syrup). This could be done the night before.
• Before serving taste your berries and syrup and add the rosewater (or orange flower water) to taste and more lime if needed.
• To Serve: Divide the watermelon puree among chilled soup bowls and add the watermelon pieces, then the berries on top with a drizzle of berry syrup. Top with a garnish of chopped mint or lemon verbena.

WATERMELON AND CANTALOUPE WEDGES WITH LIME-MINT SYRUP

Steps:

• In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)
• In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)
• As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.