Ingredients:

• 1 watermelon about 6 kilos
• 2 kilos of sugar
• 2 tbsp of lemon juice
• 1/2 a mug of lemon juice
• A few leaves of sweet-scented pelargonium

Method:

• Cut the watermelon in slices.
• Remove the red interior and the green exterior part leaving just the white part of the peel.
• Grade the watermelon slices with the roughest part of a grater.
• Place in a large bowl or pot, cover with cold water, add the 2 tbsp of lemon juice and leave aside soaking for about 1/2 an hour.
• After it soaks for 1/2 an hour, remove and strain.
• Place a pot with 3 cups of water over high heat to heat up.
• Add the sugar and stir until the sugar melts.
• When the sugar melts add the grated watermelon and boil until the syrup thickens.
• Stir occasionally with a wooden spoon to prevent it from sticking to the bottom of the pot.
• Thickening of the syrup is vary important.
• As soon as you see that the syrup is getting thicker, you can try it by taking some of the syrup with a spoon, pour it in a small plate, tilt it a little bit and the syrup should by runny and sticky.
• The more you boil it the more the syrup thickens.
• Towards the end add the lemon juice, the sweet-scented pelargonium, stir and boil for a few more minutes.
• Once you get the desired syrup thickness, remove from the heat, and set aside to cool down completely.
• Remove the sweet-scented pelargonium leaves and place in sterilized jars, cover and place in the refrigerator.