Heating watermelon juice and sugar caramelizes the sugar and produces a thick, rich, darkened sauce with a hint of watermelon to it. Try it on vanilla ice cream or a favorite fruit sorbet. (Mango sorbet + caramelized watermelon sauce = fruity perfection.) Then branch out and try drizzling it on pound cake, your favorite tacos, or any dish that seems open to a bit of added zing. Worth noting: This sauce is the perfect save if you get a watermelon that’s not as tasty as you’d hoped (hey, it happens). Juicing it and making it into this caramelized sauce will turn it into a winner.
Serves 4 as a dessert topping
2 cups (16 ounces) watermelon juice*
½ cup granulated sugar
In a medium saucepan, bring the watermelon juice to a boil. Continue cooking it at a slow, steady boil for about 30 minutes or until it reduces to about 2/3 cup. Don’t worry if the liquid separates as it cooks; it will begin to thicken eventually.
Add the sugar, stirring until it’s completely dissolved. Continue cooking, stirring occasionally, for about 10 minutes until thickened. Remove from heat. Cool before using.
*About 3 cups of cubed watermelon make 2 cups of watermelon juice; strain the juice before using it in the recipe.
