• --- 2 tablespoons rose syrup or red food colouring (optional)
METHOD
1. Cut the watermelon and remove the red flesh. Clean the watermelon rind, leaving only the white part. Cut it into small rectangular or diamond shapes (like baklava).
Transfer the pieces to a large bowl, cover them with water, and add the food-grade lime. Stir well until dissolved and let them soak for 2-3 hours. Stir occasionally.
2. Rinse the watermelon pieces very well and place them in a bowl, covered with clean water. Add the juice from 2 lemons and set aside for 1 hour. Drain and place the pieces in a pot, covered with water.
Bring to a boil, then reduce the heat and simmer for 20 minutes. Let them cool and then drain them.
3. Return them to the pot, add the sugar and water, stir, and bring to a boil. Once it starts boiling, reduce the heat and simmer for 20 minutes.
Remove from heat and let the preserve sit in the pot until the next day. The following day, return it to the heat and bring to a boil. Reduce the heat and simmer for another 20 minutes.
4. Let it sit again, and on the third day, repeat the boiling process, adding the rose geranium. Simmer for 20 minutes over low heat or until the syrup thickens.
Add the juice from the remaining lemon and the almonds. Stir and let it cool. If desired, add a little rose syrup or food colouring for a pinkish-red hue.
5. Transfer the preserve to sterilized, clean jars that seal airtight and store them in a cool place. Once opened, store the preserve in the refrigerator.
For sterilized jars: Wash the jars and their lids very well and let them drain. Preheat the oven to 110°C (230°F). Place the jars upright on a baking tray with a clean towel or on a wire rack and leave them in the oven for 10-15 minutes. Do not put the lids in the oven. Boil the lids for 5 minutes in water and let them dry on a clean towel. Alternatively, you can put them in the dishwasher.
