Honeydew Melon With Lime Juice Recipes

HONEYDEW MELON WITH LIME JUICE

Steps:

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

HONEYDEW AND MINT GRANITA

Steps:

• Bring the sugar and 3/4 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint, pressing with a wooden spoon to submerge. Let cool completely, then remove the mint with a slotted spoon and discard.
• Combine the mint syrup, honeydew and lime juice in a blender and puree until smooth. Pour into a 7-by-11-inch or 8-inch square metal baking dish.
• Freeze the honeydew-mint mixture until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals toward the center of the pan with a fork, breaking apart any large chunks. Continue freezing, scraping every 30 minutes or so, until all of the granita has been scraped into flakes, 3 to 4 hours. Spoon into chilled bowls and top with mint leaves.

HONEYDEW MELON, CUCUMBER & LIME JUICE

Steps:

• Take the melon, remove the seeds, then cut the flesh away from the outer skin and chop into chunks. Put the melon, cucumber and lime through your juicer following the manufacturer's instructions. Pour into a tall glass and serve.

HONEYDEW LIME COOLER

Steps:

• Place melon cubes in a 15x10x1-in. baking pan; cover and freeze until firm, about 15 minutes. Set aside five melon cubes. , In a food processor, combine the sherbet, lime juice and remaining frozen melon; cover and process until smooth. Pour into glasses; garnish with strawberries and reserved melon.

HONEYDEW COCKTAIL

Steps:

• Place melon, lime juice, mint, sugar, and vodka in a bar blender. Blend until smooth, about 45 seconds. Pour through a cheesecloth-lined strainer into a pitcher.
• Place ice in 12-ounce glasses; pour liquid over ice. Swizzle and serve.

HONEYDEW WITH MINT, BASIL, AND LIME

Steps:

• In a bowl combine all ingredients and chill.

HEAVENLY HONEYDEW JUICE

Steps:

• Scrape flesh from honeydew melon quarters into a blender; add ice cubes, water, and sugar. Blend until smooth and sugar has dissolved. Serve immediately.

MELON WITH SWEET LIME DRESSING

Steps:

• In a large bowl, combine cantaloupe and honeydew. In a small bowl, combine remaining ingredients. Pour over fruit; toss gently to coat.

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!

MINTED HONEYDEW LIMEADE

Steps:

• Remove rind from melon, discarding it, and cut enough fruit into 1-inch pieces to measure 6 cups. In a blender, purée melon in batches with sugar, lime juice, and mint until completely smooth and pour into a thermos or other container with water and ice. Shake or stir limeade before serving.

CUCUMBER HONEYDEW SMOOTHIES

Steps:

• In blender combine honeydew melon, cucumber, lime juice, and salt. Cover and blend until smooth.
• If desired, garnish each serving with cucumber slices and/or lime wedges and honeydew melon chunks threaded onto skewer.