Watermelon Syrup

Served drizzled over vanilla ice cream, pound cake or angel food cake. Or, mix with sparkling water for a watermelon soda! It's also terrific for watermelon martinis or other cocktails.

Recipe Ingredients:

4 cups puréed seedless watermelon
1 cup granulated sugar

Cooking Directions:

1. Place the puréed watermelon and sugar in a saucepan over medium heat and stir while bringing to a simmer.
2. Adjust the heat to maintain a simmer.
3. Stirring occasionally, simmer until the mixture has reduced by one half in volume and becomes syrupy.
4. Remove from heat to cool and then place in a glass bowl or jar, cover and refrigerate until ready to serve.
5. Keeps 5 days in the refrigerator.

Makes 8 servings; 2 cups.

Recipe and photograph courtesy of the National Watermelon Promotion Board.