Over the years, people have asked what you can do with melons besides just bite into them and eat them. Syrups and shrubs are a great way to preserve melons and they make such refreshing drinks during the summertime! This blush pink syrup in a beverage 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 or even add them to your compost bin. Plus, store this syrup up to a year for use in cocktails, mocktails, desserts, and more.

More Watermelon Recipe Ideas

Watermelons are a surprisingly versatile fruit that are great for more than just a Watermelon Syrup. 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 that’ll put your Watermelon Basil Lime Syrup to good use, a delicious watermelon salad, and even watermelon sandwiches.

Watermelon Basil Lime Syrup

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• Author: Jordan Champagne
• Yield: Ten, 8 oz Jars

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Description

A delightful inclusion to cocktails, mocktails, and more.

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Ingredients

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• 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

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Instructions

1. 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.
2. 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.
3. 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.
Recipe by Jordan Champagne
Photography by Erin Scott. © 2020

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