Watermelon with Lemon Syrup
- Zest and juice of 2 lemons
- 2 tablespoons confectioner’s sugar
- 1 cup water
- 1 (2-pound) watermelon, rind removed and flesh cut into 1-inch cubes
Adapted from wsj.com
Make Lemon Syrup:
In a bowl, combine lemon juice and zest, confectioner’s sugar and 1 cup water.
Transfer lemon mixture to a casserole or heavy pot and cook over low heat until reduced and thickened, 25 minutes. Let cool completely.
In a large serving bowl, toss watermelon with lemon syrup. Place in refrigerator until ready to eat. Serve chilled.