This watermelon syrup can be used on so many things--from snowballs to margaritas, and greek yogurt to a salad vinaigrette!
1 pound watermelon, cut into 1-inch cubes
1 tablespoon honey
1 tablespoon cane sugar
1 tablespoon chopped mint
1 tablespoon lime juice
In a small stockpot over medium heat, add all ingredients and cook for 30 minutes, stirring often. Transfer mixture to a food processor and puree until smooth. Pour mixture through a fine mesh colander back into pot and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes longer or until mixture has thickened. Allow to cool before using.