Watermelon in Rose-Lime Syrup Recipe

  • Yields: makes a large pitcher
  • Prep time: 5 min</span>


Simple Syrup (see recipe below) 1 small seedless watermelon* Fresh-squeezed lime juice to taste 1 to 2 tablespoons rose water Coarse salt or sea salt (optional) Ice cubes

* To choose a watermelon, look for one that is firm, heavy for its size, free of bruises and cuts, and creamy yellow on the side that sat on the ground as it grew. Cut watermelon can be stored, covered, in refrigerator for 3 to 4 days.


Make Simple Syrup.

Remove rind and any seeds from the watermelon. Cut the watermelon into roughly 1/4 to 1/2-inch cubes and place in a large bowl. Add lime juice, rose water, and a pinch of salt. Add approximately 1 cup of ice cubes per pound of watermelon. Set the bowl in the refrigerator for approximately 2 hours or until the ice cubed have mostly melted.

When ready to serve. remove from refrigerator and add any additional lime juice and/or rose water as needed for your taste. Serve immediately in glasses or bowls with a spoon on the side.

Simple Syrup:

  • 1 cup granulated sugar
  • 1/2 cup water

In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring; remove from heat and let cool before using. This syrup mixture will keep for several weeks in the refrigerator.