Honeydew In Rosemary Syrup Recipes
HONEYDEW IN ROSEMARY SYRUP
Categories Dessert Vegetarian Low Sodium Orange Honeydew Rosemary White Wine Summer Chill Vegan Simmer Boil Gourmet
Yield Serves 4
Number Of Ingredients 8
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
Use this syrup to make Desert Island Pops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 2
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.
ROSEMARY SIMPLE SYRUP
Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 25.2 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 25 g
HONEYDEW SYRUP
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
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 :
HONEYDEW JUICE WITH CHOCOLATE SYRUP
This is the best!
Provided by Shuk22
Categories Drinks Recipes Juice Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place honeydew in a blender and top with 1 cup water. Blend until juice smooth, about 2 minutes. Add ice cubes and blend for 2 minutes more. Pour honeydew juice into 2 glasses.
- Mix white sugar and hot water together in a bowl until sugar is dissolved; stir into juice. Stir 2 tablespoons chocolate syrup into each glass.
Nutrition Facts : Calories 288 calories, Carbohydrate 71 g, Fat 0.9 g, Fiber 4 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 101 mg, Sugar 61.6 g
HONEYDEW IN LEMON THYME SYRUP
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
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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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.
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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. (Gourmet, June 1993)
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