Honeydew In Cardamom Lime Syrup With Vanilla Cream Recipes

VANILLA CREAM

Steps:

• In a small food processor blend cream ingredients and a pinch salt until very smooth, about 1 minute. Chill cream, covered, at least 3 hours and up to 24.

HONEYDEW IN CARDAMOM LIME SYRUP WITH VANILLA CREAM

Steps:

• In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat and cool syrup completely. Discard zest. Syrup may be made 1 day ahead and chilled, covered.
• Just before serving, in a medium bowl combine melon balls with syrup and divide mixture among 6 stemmed glasses. Top each serving with a generous dollop of cream and garnish with grated zest.

HONEYDEW MELON WITH LIME JUICE

Steps:

• Cut the honeydew melon into wedges.
• Sprinkle lime juice on each wedge and serve.

HONEYDEW LIME SORBET RECIPE BY TASTY

Steps:

• Combine water, sugar, lime juice, and lime zest in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, honeydew, and the remaining lime juice. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping.
• Serve.
• Enjoy!

HONEYDEW SYRUP

Steps:

• Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.