Honeydew Lemon Tarragon Cooler Recipes

HONEYDEW, MINT, AND LEMON-THYME MOJITO

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.

WINE, HONEYDEW, AND TARRAGON GRANITA

Steps:

• 1. Combine the wine and sugar in a saucepan and bring to a simmer, stirring until the sugar is dissolved, then cool.
• 2. Puree the honeydew and tarragon in a blender, then strain through a fine-mesh sieve into a mixing bowl. Combine the wine, honeydew juice, lemon juice, and a pinch of salt, then transfer to a square baking dish. Put in the freezer until firm, scraping and stirring with a fork every 30 minutes until the mixture is slushy, about 2 hours. Serve garnished with tarragon leaves or sprigs.

HONEYDEW GRANITA SPRITZER

Steps:

• Working in batches, puree 6 cups cubed honeydew melon in a blender. Pour puree through a fine sieve into an 8-inch square nonreactive dish.
• Put 1/2 cup water and sugar into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into puree. Add fresh lime juice; stir to combine. Freeze, covered, at least 6 hours (up to 3 days).
• Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels.