Melon In Passionfruit Ginger Syrup Recipes

Steps:

• Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
• Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

Steps:

• Combine wine, 1 1/2 cups water, sugar, and ginger in medium saucepan. Simmer over medium heat until reduced to 2 cups, about 16 minutes. Cool. Refrigerate until cold, about 1 hour. Remove and discard ginger.
• Place fruit in large bowl. Add syrup; toss to coat. Cover; chill at least 2 hours and up to 4 hours before serving.

Steps:

• Fill a large bowl with ice and water; set aside. Place the orange juice, sugar, and ginger in a small saucepan over medium heat; bring to a boil. Let simmer, stirring occasionally, until sugar has dissolved and syrup has thickened, about 15 minutes. Remove from heat; strain syrup into a clean bowl; add the Cointreau; stir to combine. Set bowl in ice bath, or chill in refrigerator, until syrup is cold.
• Using different sizes of melon ballers, cut balls from the honeydew and canary melons. Place balls in a medium bowl; add 1/2 cup cold syrup and orange zest. Toss to combine.
• To serve, arrange cantaloupe on a platter. Spoon melon balls on top. Serve extra melon balls on the side. Drizzle melons with syrup; garnish with mint. Serve with Orange Lace Cookies and remaining syrup on the side.