Melon With Lime Syrup Recipes

WATERMELON BALLS WITH LIME AND MINT SYRUP

Steps:

• Add sugar and water to a small saucepan and heat until it comes to a simmer. Take it off the stove, add the mint, and cover with a lid. Allow the mint to steep until the syrup cools and then remove the mint.
• Using a melon baller, scoop out the watermelon into a large bowl. You can also cut into cubes to save time.
• Add in the lime zest, lime juice, and optional liquor. Adjust amount of mint simple syrup to add depending on how sweet your watermelon is. Start with 2 Tablespoons and adjust to your liking.
• Chill the watermelon balls in the fridge and serve cold. The longer you let it soak, the more infused your watermelon will be. Soak for up to a day.

NO-COOK WATERMELON SIMPLE SYRUP - THE BEST WATERMELON SYRUP RECIPE FOR COCKTAILS

Steps:

• Combine watermelon and sugar in a jar or a zippered plastic bag.
• Muddle them together a bit and put the bag or jar in the fridge.
• After 12 to 24 hours, stir up the contents until all the sugar is dissolved.
• Strain through a metal sieve.
• Store the watermelon syrup in a clean glass jar in the fridge.
• Optional: add ½ oz vodka to the simple syrup to help it last as long as 4 weeks.

MELON WITH LIME SYRUP

Steps:

• In a small saucepan, combine sugar and 1/2 cup water; place over medium-high heat. Bring just to a boil, reduce heat to a simmer, and cook until syrup has thickened slightly, about 15 minutes. Remove from heat, stir in lime juice, and chill in an ice-water bath.
• Meanwhile, cut the melons into attractive 1/4-inch-thick slices. Transfer to a serving dish, drizzle with the cooled syrup, garnish with mint leaves, and serve immediately.

MELON WITH MINT LIME SYRUP AND JALAPENO (ADAPTED FROM FOOD AND WINE MAGAZINE)

Steps:

• In a small saucepan combine sugar and 1/2 cup water; bring to a boil over medium-high heat, stirring until sugar dissolves. Lower heat and simmer 3 minutes. Cool completely. Stir in lime juice and mint. Cover syrup and refrigerate until chilled, at least 1 hour.
• In a large bowl combine honeydew and cantaloupe cubes. Add syrup and jalapeno and toss to combine. Serve melon with a little syrup spooned over.

WATERMELON SLICES WITH LIME-HONEY SYRUP

Steps:

• Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill. Place watermelon slices on a large platter and drizzle with the lime syrup and garnish with mint.

WATERMELON AND CANTALOUPE WEDGES WITH LIME-MINT SYRUP

Steps:

• In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)
• In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)
• As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.