Ingredients:
4 cups watermelon rind, peeled and cut into small cubes or strips
2 cups water
2 cups granulated sugar
1 tablespoon lemon juice
Optional: spices like cinnamon or ginger for extra flavor
Instructions:
Prepare the watermelon rind by removing the green skin and any remaining red flesh. Cut the rind into small cubes or strips, about 1 inch in size.
In a large saucepan, combine the water, sugar, and lemon juice. If you’re using any spices, add them to the saucepan as well.
Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar has dissolved completely.
Add the watermelon rind to the saucepan and reduce the heat to low. Let the rind simmer in the syrup for about 45 minutes to 1 hour, or until the rind becomes translucent and tender. Stir occasionally to ensure even cooking.
Once the watermelon rind is cooked and translucent, remove it from the syrup using a slotted spoon and place it on a wire rack to cool and dry. You can also let them cool on parchment paper.
Let the candied watermelon rind dry for a few hours or overnight. Once dry, you can store them in an airtight container at room temperature for up to a week.
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