Watermelon Syrup

“Wherever you are, we must do the best we can. It is so far to travel, and we have nothing here to travel, except watermelon sugar.  I hope this works out…”

Skin and gut a fine watermelon or three.  Liquefy them by whatever means necessary, then pour the mass into a fine-mesh strainer set over a heavy-duty saucepan. Press the mass with a ladle or the back of a spoon to extract all the juice.  Try not to waste a drop.

Bring the juice to a quick boil, then skim off the foam.  Using a candy thermometer or an instant-read thermometer, adjust the cooking temperature to around 220 degrees.  Its OK if you don’t get it exactly right.

Using a vented glass lid has the benefit of allowing you to see what’s going on as well as to wash down the sides of the pan so that you don’t have to.  Regardless, things are going to get a little sticky around here as the goal is to reduce the liquid to about 25-30% of its former volume.  The more you reduce it, the thicker and sweeter and darker it gets.  This is a good, good, very good thing.

Use your own taste buds to declare the moment of attainment of the ambrosial state, then remove the pan from the heat and allow to completely cool (still covered) before transferring to a glass container for keeps.

OK, so how many for buckwheat pancakes w/watermelon syrup, scrambled eggs & smoky tempeh strips?