MMMMM-----      Recipe via Meal-Master (tm) v8.06

     Title: Watermelon Mint Syrup
Categories: Five, Fruits, Herbs, Sauces
     Yield: 2 Pints

     1 sm Watermelon -OR-
   1/2 lg Watermelon (8 c);
          - enough to produce 4 c of
          - strained liquid, with rind
          - removed and cut in chunks
   1/2 c  Mint leaves;
          - stripped of stems
     4 c  Sugar
   1/4 ts Ascorbic acid

 Place the watermelon chunks, including seeds, into a food
 processor. Using the "pulse" setting, process until juice forms,
 just a few seconds. The seeds will sink to the bottom.

 Strain 4 cups of the watermelon juice through 2 layers of dampened
 cheesecloth into a saucepan, and bring to a boil. Skim off any
 foam.

 Remove from the heat.

 Add the mint leaves. Cover and let steep for 20 minutes.

 Strain the mixture again into a clean saucepan. Add the sugar and
 bring to a boil. Skim off any foam.

 Add the ascorbic acid and stir.

 Strain the contents yet again into sterilized containers, seal, and
 label. Watermelon pulp is hard to remove completely, so the extra
 straining is required for clearer syrup.

 This syrup can be used immediately or stored in swing-top bottles
 for up to 1 year with ascorbic acid added, or 6 months without it.
 Store in the refrigerator for up to 2 weeks after opening.

 Tip:

 It's not necessary to use seedless watermelon. If you use the pulse
 setting on your food processor to liquefy the pulp, the seeds will
 settle to the bottom and can be easily strained out.

 Recipe by Nan K. Chase And Deneice C. Guest

 Recipe FROM: https://www.motherearthnews.com

 Uncle Dirty Dave's Archives

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