Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 18 pieces watermelon, approx.

  • 10cm x 12cm

  • 2 tbsp builders lime

  • 2 litres water

  • Sugar Syrup

  • 1 kg sugar

  • 425ml water

  • 2 tbsp fresh lemon juice

  • 2 tbsp vanilla sugar


  • 1.

    Peel the outside skin (green part) of the watermelon. Remove the red watermelon flesh from the white flesh. The white part of the skin must be at least 1cm in thickness.

  • 2.

    Dissolve the builders lime in 2 litres of cold water and add the watermelon pieces. Leave for 2 hours. Wash the pieces thoroughly 2–3 times in cold water.

  • 3.

    Place in a large pot and cover with cold water. Bring to boil and simmer for 15–20 minutes. Place a skewer in a piece of watermelon skin. If it falls off easily from the skewer it is ready. Remove the watermelon from the pot and keep it dry.

  • 4.

    To make syrup put sugar and water in a pot and bring to the boil. Add the watermelon pieces and simmer until the syrup thickens slightly. Add lemon juice and vanilla sugar and simmer for 5 minutes.

  • 5.

    Once cooled in the pot of syrup bottle into sterilised jars. It should keep for up to 12 months.

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