Name: 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

Description

A delightful inclusion to cocktails, mocktails, and more.

Ingredients

Scale

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

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.