Watermelon Syrup

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	30 mins
Total Time	12 hrs 40 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

500 g melon (s), (watermelon, the pulp in cubes)
750 g suar
0.5 ½ lemon (s), add the juice

Instructions

Leave the diced pulp in a bowl in the refrigerator overnight with the sugar. DANGER! Draws plenty of water, do not choose a bowl that is too small!
The following day, put the melon and its juice in a high saucepan, add the lemon juice and roughly puree with a magic wand. Cook together for about 25 minutes. Strain the mixture through a sieve, collect the syrup in a bowl. Then filter this one more time through a large hair sieve. Bring to the boil again and fill into prepared bottles while still hot, close immediately.
Tastes delicious with vanilla ice cream, over pancakes or pudding etc. or topped up with mineral water for soda.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.