SOUR WATERMELON CANDY!!!!

Ingredients

• 4 cups Watermelon Rind (peeled, core removed, sliced into ½‑inch strips)
• 1 cup Granulated Sugar (for sweet‑sour syrup)
• 1 tablespoon Citric Acid (provides sourness; can substitute lemon juice)
• 4 cups Water (for boiling rind and making syrup)
• 0.25 teaspoon Pinch of Salt (enhances flavor, optional)

Instructions

1. Prepare the Rind

   Remove the green outer skin of the watermelon, cut away the pink flesh, and slice the remaining white rind into ½‑inch wide strips.

   Time: PT5M

2. Boil the Rind

   Place the rind strips in a large pot, add enough water to cover, bring to a boil, then simmer until the strips are tender when pierced with a fork.

   Time: PT15M

   Temperature: boiling

3. Drain and Cool

   Pour the boiled rind into a colander and let it drain. Rinse briefly with cold water and set aside to cool slightly.

   Time: PT3M

4. Make the Sweet‑Sour Syrup

   Return the pot to the stove, add 1 cup water, 1 cup granulated sugar, 1 tablespoon citric acid, and a pinch of salt. Stir and bring to a gentle simmer until the sugar fully dissolves.

   Time: PT5M

   Temperature: simmer

5. Coat the Rind

   Add the softened rind strips back into the pot with the syrup, toss to coat, and simmer for 2‑3 minutes so the syrup adheres.

   Time: PT3M

   Temperature: low simmer

6. Remove Excess Syrup

   Transfer the coated strips to a mixing bowl and let the excess syrup drip off. Pat gently with paper towels if you prefer a drier texture.

   Time: PT2M

7. Serve or Store

   Enjoy the sweet‑and‑sour watermelon rind strips immediately, or refrigerate in an airtight container for up to 5 days.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

0g

Carbohydrates

20g

Fat

0g

Fiber

1g