Second advice question of the morning, though maybe more likely to have answers on here: anyone ever made watermelon syrup?

I used the juice for my last batch of watermelon ice cream and I sort of want to try concentrating it so that the ice cream isn't as icy. But the internet has wildly varying views on if heating watermelon juice will make it taste gross or what.

I don't particularly want to soak chunks of watermelon in sugar since I try to limit how much sugar I put in the ice cream and I'm not sure I'd really get any improvement over using the juice and just adding the sugar I want to that.