Honeydew Syrup Recipes

Steps:

• Make a simple syrup by mixing the sugar with 3/4 cup water until the sugar dissolves.
• Put the melon in a blender with the lime juice and blend until smooth. Add about 1 cup of the simple syrup to the blender and blend. Taste and add more simple syrup if needed. Refrigerated until chilled.
• Add some ice to each wine glass. Add 1/3 cup melon puree to each and top with sparkling wine. Garnish with a piece of melon and slice of lime on the rim of each glass.

Steps:

• In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.

Steps:

• Peel and seed melon, then cut into chunks. Put into a food processor or blender, whirl until very smooth.
• Strain the puree through a sieve, into an air tight container. Pour in simple syrup and stir well. Cover and store in the fridge for up to 2 days.

Steps:

• Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour. (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)
• Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.