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Preheat your oven to 170°F.
Blend your watermelon, then pour it through a strainer over a bowl to remove some of the juice. You want more of a thicker pulp texture, so strain out about half the liquid.
Pour the pulp into a bowl and mix in the honey and lemon juice.
Spread evenly onto a parchment lined baking sheet.
Bake for about 5 hours, or until it’s set and no longer sticky. It should peel easily from the paper.
Let cool, cut into strips, roll them up, and enjoy.