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“Found this on Adriana Shum's blog. It looks intriguing so I wanted to post it so I can have easy access to it. She says that it's a way not to waste watermelon rinds and said it goes well with Greek yogurt. I have no idea what the yield is.”
2 jars

Ingredients Nutrition


  1. Place the rind cubes in a perserving pan and cover with cold water.
  2. Bring to the boil and simmer for one hour or until the rind is translucent. Drain.
  3. Place 750 ml of water in a pan with sugar, cinnamon, lemon, half the lemon juice and the honey.
  4. Stir over gentle heat until the sugar dissolves and bring to the boil, skim when necessary.
  5. Add the drained watermelon rind, return to the boil and boil gently for 15 minutes.
  6. Remove from the heat, cover and leave for 12 hours or overnight.
  7. Return to the boil over medium heat and boil until the syrup thickens when tested on a cold saucer.
  8. Remove cinnamon and lemon peel.
  9. Add remaining lemon juice and toasted almonds.
  10. Boil one minute and then ladle into warm sterilized jars.
  11. Seal when cold.

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