Watermelon Simple Syrup Recipes

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 SIMPLE SYRUP

Steps:

• Add the water, sugar, and salt to a saucepan over medium-high heat and boil until the sugar is dissolved. Set aside to cool.
• To make the watermelon juice, add the cubed watermelon to a blender and blend until it is pureed. You may have to do this in batches depending on the size of your blender.
• Place a fine-mesh sieve over a large bowl and pour the puree over the sieve. Use a whisk (if desired) to hurry the watermelon through the sieve. Set the strained juice aside.
• Add 2 cups watermelon juice to the simple syrup and stir. Discard of any extra or reserve for another use. Refrigerate the syrup for up to 4 days, shaking before each use as necessary.

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 SIMPLE SYRUP (NO COOK)

Steps:

• After cutting the watermelon into cubes, add it to a medium-size bowl or jar, then add the sugar. Mix well to coat the watermelon completely in sugar.
• Set the bowl in the fridge and let the watermelon chill for 12-24 hours, allowing it to release its juices.
• Once the watermelon has released its natural juice, strain the liquid through a metal strainer or sieve to remove the seeds and pulp.
• Then, store it in a glass jar or bottle in the refrigerator for up to two weeks. To freeze, pour the syrup into ice cube trays and freeze, then store the frozen cubes in a freezer-friendly bag for up to six months