This delightfully sweet Watermelon Syrup is so easy to make with just two ingredients! Use it to add a burst of refreshing watermelon flavor to your favorite foods and drinks.
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I love finding new ways to enjoy fruit that’s in season, especially when I realize that I’ve gone and bought too much! One of the easiest ways to use up excess fruit is to turn it into simple syrup. All you need to make this watermelon version are two ingredients and just 15 minutes!
If you’re a fan of Torani or Monin Watermelon Syrup, you’ve got to try making your own at home instead. It’s incredibly easy and there are no artificial flavors, colors, or preservatives!
This sweet syrup is perfect for adding a touch of watermelon flavor to your breakfast dishes, desserts, drinks, and more!
If you love sipping on fruit-flavored drinks, be sure to check out my dragon fruit lemonade, pineapple agua fresca, pomegranate mocktail, and pineapple margarita.
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Ingredients
You’ll need these two simple ingredients to make this watermelon simple syrup recipe.
- Watermelon: Use fresh watermelon for the best flavor. You’ll need to dice or cube your watermelon for this recipe.
- Sugar: Sweetens and helps thicken the syrup. I used regular white granulated sugar.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Watermelon Mint Syrup: Add fresh mint along with the watermelon in the saucepan to add a mint flavor to the syrup.
- Other Herbs: Aside from mint, you could also try adding other fresh herbs, such as basil, thyme, or rosemary for different flavor infusions.
- Flavored Extracts: Experiment with different flavor options by adding a touch of vanilla, rum, lemon, or coconut extract to the syrup.
- Brown Sugar: Replace the white sugar with brown sugar for a more caramelized flavor and darker-colored syrup.
- Refined Sugar-Free Watermelon Syrup: Swap the granulated sugar for coconut sugar for a refined sugar-free version. Note that this will alter the color and flavor slightly as coconut sugar is darker and has a flavor profile similar to brown sugar.
How to Make Watermelon Syrup
Before you get started, be sure to cut up your watermelon and measure out your sugar. You’ll also want to grab a saucepan for making this watermelon syrup recipe.
Step 1: Add ingredients to the saucepan. Place the cut watermelon into the saucepan followed by the sugar.
Step 2: Heat the mixture. Cook over medium heat, stirring constantly until the sugar dissolves.
Step 3: Simmer. Bring the mixture to a simmer and cook until the watermelon pieces have softened. Continue to mash to release the juices.
Step 4: Strain. After cooling, strain through a fine-mesh sieve or cheesecloth to remove any solids so that you’re left with a smooth syrup. Transfer the finished syrup to a glass jar or bottle for storage.
PRO TIP: Allow the syrup to cool down to room temperature before straining. This will help to prevent any burns.
Serving Suggestions
There are so many great ways to enjoy this homemade watermelon simple syrup. Here are some ideas:
- Watermelon Syrup for Cocktails: I love using this syrup to make watermelon-flavored cocktails like watermelon sangria, watermelon daiquiris, watermelon mojitos, watermelon sangria, and watermelon margaritas, which are perfect for serving at all of your summer get-togethers. You can also add a bit to my blueberry mimosa, strawberry mimosa, or grapefruit mimosa to change up the flavor.
- Watermelon Syrup for Drinks: This syrup is also perfect for adding to non-alcoholic drinks such as mocktails or smoothies. You can also jazz up your iced tea or sparkling water with a hint of this fruity syrup. For a fun flavor combination, try mixing it with either my pineapple syrup or banana syrup…or both!
- Breakfast Syrup: This sweet syrup is perfect for drizzling onto all your breakfast favorites such as French toast, oat milk pancakes, oat flour pancakes, and Belgian waffles.
- Dessert Syrup: Pour this tasty syrup on top of a scoop of vanilla ice cream, swirl it into some plain or vanilla yogurt, or drizzle it onto a slice of angel food cake.
Expert Tips
- Storing: Store the syrup in a mason jar or other airtight container in the refrigerator for up to two weeks. It can also be frozen for up to three months.
- Freeze Individual Portions: If you’re going to freeze it, I’ve found that the best way is by pouring it into an ice tray so that you’ll have individual portions. Once frozen, transfer the cubes to a freezer-safe container, so you can use them as needed.
- Use a Ripe Watermelon: Be sure your watermelon is ripe for optimal flavor and sweetness.
- Adjust the Sugar: When adding the sugar to the saucepan, start with ½ cup and add more depending on your desired level of sweetness.
Recipe FAQs
While fresh, in-season watermelon is preferred, if you have previously frozen cubed watermelon, feel free to use it. Just be sure to thaw it first.
No, the syrup should not come to a boil as this will cause it to cook too quickly. Simmering the mixture allows it to cook slowly, giving the flavors time to infuse into the syrup.
More Fruit-Forward Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Watermelon Syrup
Ingredients
- 2 cups fresh watermelon diced or cubed
- Granulated sugar amount depends on desired sweetness, typically ½ to 1 cup
Instructions
- Place the diced or cubed fresh watermelon in a saucepan.
- Add granulated sugar to the saucepan, starting with ½ cup, and adjust according to your desired level of sweetness.
- Heat the mixture over medium heat, stirring constantly to dissolve the sugar.
- Bring the mixture to a simmer and allow to cook for about 10 minutes, or until the watermelon pieces have softened.
- Use a potato masher or a spatula to press the watermelon and release all the juices.
- Remove the saucepan from the heat and let the watermelon syrup cool.
- Once cooled, strain the syrup through a fine-mesh sieve or cheesecloth to remove any remaining watermelon solids, leaving you with a smooth liquid.
- Transfer the watermelon simple syrup to a clean glass jar or bottle for storage.
- Seal the jar or bottle tightly and refrigerate the syrup until ready to use.
Notes
- Storing: Store the syrup in a mason jar or other airtight container in the refrigerator for up to two weeks. It can also be frozen for up to three months.
- Freeze Individual Portions: If you’re going to freeze it, I’ve found that the best way is by pouring it into an ice tray so that you’ll have individual portions. Once frozen, transfer the cubes to a freezer-safe container, so you can use them as needed.
- Use a Ripe Watermelon: Be sure your watermelon is ripe for optimal flavor and sweetness.
- Adjust the Sugar: When adding the sugar to the saucepan, start with ½ cup and add more depending on your desired level of sweetness.
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