Sublime with cheese, this preserve lasts for a few months if refrigerated in wellcapped containers.
- 500g white pithy watermelon flesh, outer tough peel removed
- 30g slaked lime (available from most pharmacists)
- 1,5 litres water
- 250ml water
- 760g sugar
- chunk of fresh ginger, peeled
- 4 cinnamon sticks
- pinch of salt
To prepare the watermelon, slice the pith into 3cm pieces. Prick well with a fork.
Place the pieces in a non-metal bowl and cover with a solution of water mixed with the lime. Leave for two days. Drain and rinse well.
To make the syrup, boil the sugar, water, ginger, cinnamon and salt.
Add the drained watermelon pieces. Reduce the syrup to a simmer and let the pieces idle along in the syrup for about three hours. The pieces should be tender but firm and slightly transparent.
Remove from the heat and cool the syrup. Refrigerate and serve with a selection of cheese and biscuits.