Watermelon Molasses
Servings
2
QuartsWatermelon Molasses is a delicious and versatile condiment. Its sweet, floral, and slightly vegetal flavor makes it a perfect ingredient for grilled meats and vegetables, dressings, marinades and cocktails. It lasts for up to three months refrigerated, and is a great way to extend the shelf life of your watermelon! Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this beautiful deep red Watermelon Molasses.
Ingredients
- FOR THE SIMPLE SYRUP
¼ cup Water
1 cup Sugar
EMPTY HEADING¼ cup Lime juice
1 pinch Kosher salt
1 Tbsp Olive oil
6 cups Watermelon, pureed
Directions
- To make the simple syrup, combine the water and sugar in a small saucepan over medium heat. Stir until the sugar has dissolved, remove from the heat, and allow the syrup to cool completely before using.
- Combine the lime, salt, olive oil, simple syrup and watermelon puree in a wide pan and bring to a simmer over medium heat. Skim off any foam that may form.
- Cook until the liquid has reduced to a molasses-like consistency and it coats the back of a metal spoon, about 10-15 minutes. Remember that the molasses will thicken further as it cools. Allow the molasses to cool completely before serving or storing.
How to Make Watermelon Molasses
Notes
- The watermelon molasses lasts for up to three months in the refrigerator.
