Make Your Own Watermelon Syrup

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The next—and final—step is to boil your melon juice down to a thick, sweet syrup. Pour the strained liquid into a large porcelain-enamel container (a cold-pack canner serves nicely) and place it over a burner set at about 220°F. If you have a wood stove or a range without thermostatic controls, just use a candy thermometer to help you gauge and maintain the proper temperature.

As the juice boils, a froth will form on its surface. Skim this bubbly substance off frequently with a spoon or spatula (your syrup will look "muddy" if you don't) and stir the steaming concoction occasionally to keep it from sticking to the sides of the pan. When the brew appears to be reduced to about one-seventh of its original volume, taste it. Mmmmmm . . . good!

Remember that the longer you continue the evaporation process, the sweeter and darker the end result will be. (In fact, if you want to take the procedure one step further, you can cook the sap all the way down to a cake that tastes even better than maple candy!)

At any rate, let your sweet tooth be your guide and continue boiling the thickened liquid until your taste buds tell you it's decidedly—and deliciously—done. Then let the nectar cool for twenty-four hours, and transfer your "homemade honey" into bottles . . . taking care to leave any and all of the sediment which may have settled to the bottom of the cooker right there (in the bottom of the cooker).

Congratulations! You've made your first batch of Mother Nature's Homegrown Watermelon Wonder . . . an ambrosial delight that some epicures swear is unsurpassed by any other substance known to mortal man! One bite of hot brown buckwheat pancakes drenched in this delicious honey-colored goodness from your own garden's fruit, and you'll know for sure: Making watermelon syrup is one mighty sweet idea!

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