Blueberry Melon Salad With Thyme Syrup Recipes

Steps:

• Syrup: bring all ingredients to a gentle boil in a small saucepan. Simmer for 5 minutes.
• Remove from heat and allow to steep 20 minutes. Discard peel and sprigs.
• Allow to cool to room temperature. If not using right away, refrigerate up to one week.
• Salad: Just before serving, gently toss together all the fruit.
• Drizzle about 1/3 cup of the syrup over the fruit and toss.
• Spoon into serving bowls, garnish with thyme sprigs, if desired, and serve with additional syrup on the side.

Steps:

• In a pitcher, combine the syrup, gin and lemon juice. Refrigerate for 2 hours. To serve, add ice and half of the gin mixture to a martini shaker. Add 2 tablespoons of blueberry jam. Shake well and pour into ice-filled Collins glasses. Add a splash of club soda and garnish with fresh thyme sprigs. Repeat with remaining ingredients.
• Gently crush the thyme sprigs and put them in a small saucepan. Add the sugar and apple juice. Bring the mixture to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 30 minutes. Strain before using.

Steps:

• In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.