Watermelon Molasses

I was reading through Kosher Soul by Michael Twitty when I came across 'watermelon molasses' for the first time. He narrated that it had been made into a barbecue sauce and tasted excellent. I was immediately intrigued. The Kosher Soul was an experience of a book that left me centered on Southern cuisine with a newfound focus and pride. I felt compelled to let my food speak to my personal experiences and narrative. As a chef your creativity comes from knowing ingredients and their context intimately. It's hard to articulate, or 'push the envelope' with an ingredient you barely know. 

Watermelon is something I know intimately. I remember sheepishly asking my mom to cut me a piece after waking up from a long rush hour ride back from summer camp. She keep watermelon and peaches in the house all summer. I'd watch her cut the melon in half and slice some off the top to see just how sweet it was. Then she would stuff the two halves in the fridge covered with foil, and I would eat a halve by myself in less than two days. The molasses allows me to sneak that flavor of fresh watermelon into sauces, dressings, and drinks. To create a full body of flavor I add fresh mint, basil, and lime. The molasses is almost foolproof to make, and it keeps in the fridge for about three months, but you it won't last that long.

Ingredients:
4 cups fresh watermelon juice (1/2 seedless watermelon)
1 cup sugar
1/2 cup water
6-8 fresh mint leaves
3-4 large fresh basil leaves
juice of half a lime

Recipe:

1. Cut half of a seedless watermelon into small cubes. Pulse the watermelon, mint, and basil leaves in a food processor or blender until juice flows smoothly. Strain the juice with a mesh strainer. Discard the pulp.
2. In medium saucepan combine the sugar and water. Stir over medium heat until the sugar is completely dissolved and a simple syrup forms.
3. Add the watermelon juice to the saucepan and stir to combine. Bring the mixture to a rolling boil, then reduce the heat. 
4. Stir the mixture once every 5-10 minutes until the molasses reduces to one cup. Before the molasses has reached one cup in volume squeeze the lime juice into the molasses. Stir to combine. 
5. Transfer the molasses to a glass mason jar and store in the fridge for up to 3 months.