Watermelon Honey
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | pounds |
watermelon
chopped |
|
| 2 | each |
lemons
|
|
| 2 | quarts |
water
cold |
*
|
| ¼ | pound |
ginger root
|
|
| 10 | pounds |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | kg |
watermelon
chopped |
|
| 2 | each |
lemons
|
|
| 2 | quarts |
water
cold |
*
|
| 113.4 | g |
ginger root
|
|
| 4.5 | kg |
sugar
|
|
Directions
Pare watermelon.
Discard rind and all of the pink portion.
Grind white portion through food chopper, using the coarse knife.
Use the following proportions: Combine melon and water.
Cook slowly until melon is clear.
Add sugar, sliced lemon, and ginger, cut in small pieces.
Cook slowly until thick.
