It’s September and there’s a rumor of Austin finally getting a break from the heat with some storms rolling through tonight. While I’m not quite ready for fall, a cooling off will be a welcome sight. So while still pretending it’s summer, I grabbed a watermelon and made a quick honey lime syrup. Then I remembered I had a vial of hibiscus and rose salt from our summer trip this year to Austria. And salty watermelon is a thing of beauty.
- zest of two limes
- juice of 1-2 limes – ~1/4 cup
- 1/4 cup honey
- ~1/2-1 tsp hibiscus & rose or your favorite sea salt
- watermelon chunks from 1/2 a watermelon
Zest the limes and set aside the zest. Squeeze all the juice from the limes and add as much honey as you have juice. You want a 50/50 ratio. Boil the lime juice and honey for a few minutes until it gets syrupy. Remove from heat and cool completely.
Combine the reserved lime zest with an equal amount of sea salt. Crunch it all together until combined.
Arrange the watermelon slices on a platter and – depending on how much watermelon you have – pour half or all of the syrup over the watermelon to taste. Sprinkle the zesty salt on top. Eat!
Serves 2 very hungry people or 6-8 for a nice summer dessert.