Uses for leftover Watermelon Pickle syrup?
The base was sugar, vinegar, and water; then the spices added.
It seems a shame to just throw it out. It seemed like a lot was needed to properly boil the watermelon rind, but I have cups of syrup left over after packing up the cooked rind. It's partly caramelized, about the same thickness as corn syrup, and loaded with cinnamon, cloves, and allspice. With a hint of watermelon flavor. It is sweeter than maple syrup or the kinds of syrup you use for pancakes; and I don't make pancakes anyway.
I'll try some to sweeten my homemade kefir in place of the agave syrup I was using. Plus try it on oatmeal. But I'm drawing a blank on what else I can use it for. Any ideas? Thanks!