Use a juicer to juice the watermelon or blend it in a blender, then strain it through a fi ne-mesh strainer into a 3-quart saucepan.
Heat the saucepan over medium heat. Let the juice simmer and reduce by ⅔ (this will take about an hour), skimming off any foam that comes to the surface. You’ll be left with about 1½ cups of liquid.
Strain the reduced watermelon juice into a pint jar or glass storage container, then stir in the honey.
Chill the syrup in the refrigerator until ready to use. It will keep for up to 5 days.
About this recipe
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