- Place the pureed watermelon and sugar in a saucepan over medium heat and stir while bringing to a simmer. If you strain the puree, the syrup will be smoother.
- Adjust the heat to maintain a simmer. Stirring occasionally, simmer until the mixture has reduced by at least one half in volume and becomes syrup. About an hour and a half.
- Remove from heat to cool, syrup with thicken further. Then place in a glass bowl or jar, cover and refrigerate until ready to serve. Keeps 5 days in the refrigerator.
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