How to make
We cut the tip of the watermelon and with a spoon carve the insides. Put it into a deep pan, so that it remains straight.
The strawberries are added line by line, each row is sprinkled with plenty of sugar. When you fill watermelon to the brim with sugar, pour glucose syrup in, put the tip back on and let it cool in a refrigerator for 24 hours.
The ready syrup is poured in a deep bowl with fruits. Add about 4 1/5 cups (1 liter) of chilled mineral water. Add ice and present.