I just went to look up instructions on how to make watermelon syrup in my Mennonite Foods and Folkways from South Russia book for you, and now I'm baffled! The pfeffernusse cookbook clearly said the watermelon syrup made the baked goods pink in colour, but Foods & Folkways says that (in Molotschna colony at least) the watermelons used for syrup-making were a pale creamy colour, and made an amber syrup. And these two books are by the same author! TELL ME MORE, NORMA JOST VOTH, whence comes the pink-coloured watermelon syrup??????
Anyway, here's how you make the syrup: Scoop out the flesh and seeds, strain out the juice, and boil it over an outdoor fireplace for several days or up to a week until it becomes a thick syrup, at about 1/10th to 1/13th the volume of the original juice. But the kind of watermelons you get in North America are emphatically bad at making the syrup, apparently.
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Anyway, here's how you make the syrup: Scoop out the flesh and seeds, strain out the juice, and boil it over an outdoor fireplace for several days or up to a week until it becomes a thick syrup, at about 1/10th to 1/13th the volume of the original juice. But the kind of watermelons you get in North America are emphatically bad at making the syrup, apparently.