Honeydew In Rosemary Syrup Recipes

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HONEYDEW IN ROSEMARY SYRUP



Honeydew in Rosemary Syrup image

Categories     Dessert     Vegetarian     Low Sodium     Orange     Honeydew     Rosemary     White Wine     Summer     Chill     Vegan     Simmer     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 8

1/2 cup water
1/2 cup white wine
1/2 cup sugar
a 3-inch strip of orange zest
1 tablespoon chopped fresh rosemary leaves plus rosemary sprigs for garnish
1 teaspoon whole black peppercorns
1/4 cup fresh orange juice
4 cups melon balls cut from a honeydew melon, cantaloupe, Persian melon, or casaba, chilled

Steps:

  • In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.

HONEYDEW SYRUP



Honeydew Syrup image

Make and share this Honeydew Syrup recipe from Food.com.

Provided by SoupCookie

Categories     Beverages

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 2

honeydew melon, about 2 pounds
2 cups simple syrup

Steps:

  • Peel and seed melon, then cut into chunks. Put into a food processor or blender, whirl until very smooth.
  • Strain the puree through a sieve, into an air tight container. Pour in simple syrup and stir well. Cover and store in the fridge for up to 2 days.

Nutrition Facts :

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