preparation

• Slice the watermelon, cut off a piece, remove the pulp from the skin and cut into large pieces

• Mix the watermelon pieces with lemon juice, ginger and preserving sugar in a saucepan and let them steep in the refrigerator for about 2 hours

• Wash the sorrel leaves, dab them dry and roughly chop them apart

Manufacturing

• Bring the watermelon-spice-sugar mix to the boil, let it boil for about 3-4 minutes and add the sorrel leaves and puree them finely

• Pour into rinsed glasses, screw on and let cool upside down

storage

• The watermelon syrup tastes refreshingly good on warm to hot days in the refrigerator.

durability

• Consume the watermelon syrup within a few months.

TIP

• Goes well with yogurt with muesli or a cheese plate or as a cocktail ingredient