Makes about 1 litre jar

• half of a large thick-
   skinned watermelon
   with good skin
• water for boiling
• juice of 2 large lemons

Syrup

• 750g of granulated
   sugar
• 800 ml of water
• 1 tablespoon of rose
   water
• 2 cm piece of cinnamon    stick (1 inch)

Cut away all the red flesh from the watermelon skin. Reserve the watermelon flesh for eating. Peel off and discard the green hard outside layer of the skin. Cut into bite size pieces or strips. Place the skin into a saucepan and cover with cold water. Bring to the boil, and then simmer gently until the watermelon skin is just tender. Drain into a colander and rinse under cold water. Set aside to drain for 15 minutes and then place into a bowl. Pour over the lemon juice and mix well. Cover and leave to marinate for 2 hours. Place into a colander again and rinse under cold water, then set aside for a further 30 minutes to drain.

Syrup - Combine the ingredients in a large saucepan and stir occasionally over a low heat without boiling until the sugar is dissolved. Add the skins and then simmer for 10 minutes. Remove from the heat to cool. Bring to the boil, then simmer for about 50 minutes or until the syrup thickens slightly then remove from the heat (as the syrup cools it will thicken). Discard the cinnamon stick. Place the skin pieces or strips in a sterilised jar, pour in the syrup (strain the syrup if preferred) and seal. Best served chilled.

Tips
Any size jars can be used providing the syrup completely covers the watermelon skin.