Greeks make spoon sweets and offer them to guests as a symbol of hospitality along with a glass of cold water. What a sweet way to say “Welcome”!

Serves: for 2-3 medium jars Prep. time: 30′ + 20 hours waiting time Cooks in: 60′ Ready in: 1:30′

1 kg watermelon
1 kg sugar
500 g honey
2 cups water for the pot
2 geranium leaves
3 lemons, juiced + 2 tbsp juice for the pot


Step 1
Peel the rind and discard the outer green part. You only want the white part with a little flesh on it. Put flesh in a bowl and cover with water and lemon juice. Set aside for 2 hours.

Step 2
Drain in a colander and pat dry on a clean tea towel. Boil the water with sugar in a pot for 5-6 mins. Add watermelon and cook for 15 mins. Remove pan from heat and set aside for 18 hours.

Step 3
Next, add honey and simmer until syrup thickens, removing foam with a slotted spoon if necessary. 2 minutes before removing pan from heat add 2 tbsp lemon juice and geranium leaves.

Step 4
Remove pan from heat and allow spoon sweet to cool a little. Pour or ladle watermelon and syrup in warm, clean, sterilized jars. Fully-fill jars and seal straight away.

Photo George Drakopoulos Food styling Tina Webb

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