Candied Watermelon Drain watermelon honey until all the tiny particles of melon are comparatively free from sirup. Prepare a heavy sirup made of 2 parts sugar and 1 part water. Tint a delicate green with food coloring. Flavor with mint. Add the drained particles. Simmer until nicely colored. Drain. Roll in granulated sugar. Dry in very slow oven (300 F). A portion of the sirup may be colored pink and flavored with rose or raspberry before the melon is added. If the natural color is desired, roll the drained particles in sugar, and dry. Any variety of flavors and colors may be obtained.
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