Honeydew In Lemon Thyme Syrup Recipes

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HONEYDEW, MINT, AND LEMON-THYME MOJITO



Honeydew, Mint, and Lemon-Thyme Mojito image

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 45m

Number Of Ingredients 6

1/4 cup sugar
1/4 cup fresh mint leaves, plus sprigs for serving (optional)
3 sprigs lemon thyme (or regular thyme, plus 1 tablespoon finely grated lemon zest)
1/2 honeydew melon, rind removed, seeded, flesh cut into pieces (3 1/2 cups)
1/2 cup light rum
1/4 cup fresh lime juice (from 3 limes), plus wedges for serving (optional)

Steps:

  • In a small saucepan, combine sugar and 1/4 cup water over medium; stir until sugar dissolves. Remove from heat, add mint and lemon thyme, and let sit 10 minutes. Pour through a fine-mesh sieve; discard solids. Refrigerate until cold, 20 minutes (or up to 1 week).
  • In a blender, combine mint syrup, melon, rum, and lime juice; blend until smooth. To serve, fill four glasses with ice and divide mojito among glasses. Top with fresh mint and lime wedges, if desired.

Nutrition Facts : Calories 167 g

SPICY & SAVORY SWEET HONEYDEW MELON



Spicy & Savory Sweet Honeydew Melon image

Mummmm, I had this at my neighbors bbq. It was excellent. I begged for the recipe until she gave it up. It's so simple, I'm sharing it with all of you. Hope you will enjoy it as much as we do. Please note cooking time is chilling time.

Provided by Baby Kato

Categories     Low Protein

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup water
1/3 cup sugar, white
1/3 cup basil, stems seperated, leaves torn seperated
1 tablespoon red chili, finely chopped
1 tablespoon lemon zest
4 cups honeydew melon, chopped 1-inch pieces
1/2 teaspoon salt, sea
1/4 teaspoon white pepper (optional)
2 tablespoons extra virgin olive oil

Steps:

  • In a small pot boil water and sugar, once boiling, add the basil stems, chili and lemon zest and remove from heat.
  • All the syrup to cool to room temperature.
  • Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get.
  • Remove the basil stems from the syrup and discard.
  • In a large bowl toss the melon with the chilled syrup.
  • Add the remaining salt, the white pepper if using and the basil leaves, toss gently .
  • Drizzle with olive oil and serve.

Nutrition Facts : Calories 193.8, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.7, Sodium 344.6, Carbohydrate 33.5, Fiber 1.8, Sugar 31.1, Protein 1.3

HONEYDEW IN LEMON THYME SYRUP



Honeydew in Lemon Thyme Syrup image

Categories     Fruit     Herb     Appetizer     Breakfast     Quick & Easy     Lemon     Honeydew     Summer     Thyme     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

1 cup water
1/2 cup sugar
1/4 cup chopped fresh lemon thyme
1 1/2 firm-ripe honeydew melons, seeded and cut lengthwise into 1 1/2-inch-wide wedges
Garnish: tender lemon thyme sprigs; lemon wedges

Steps:

  • Bring water, sugar, and lemon thyme to a boil in a 1-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil syrup until reduced to about 3/4 cup, 5 to 10 minutes. Remove pan from heat and steep syrup, covered, 30 minutes. Pour through a sieve into a bowl, pressing on and discarding thyme.
  • While syrup steeps, remove rind from honeydew wedges, then halve each wedge crosswise on a slight diagonal.
  • Put melon in a shallow bowl and drizzle with syrup.

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