Melon With Lavender Syrup Recipes

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HERB MELON SALAD



Herb Melon Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup champagne vinegar
1/4 cup sugar
1/4 cantaloupe, peeled, seeded and diced into 3/4-inch pieces
1/4 honeydew, peeled, seeded and diced into 3/4-inch pieces
1/4 cup fresh basil leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
Flake salt, such as Maldon

Steps:

  • Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool.
  • Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.

MELON WITH ORANGE-GINGER SYRUP



Melon with Orange-Ginger Syrup image

Add a drizzle of ginger-infused syrup -- made with orange juice, sugar, ginger, and Cointreau -- and a garnish of mint and orange zest for a cool dessert on a sweltering afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

1 cup freshly squeezed orange juice, strained (about 4 oranges), plus zest of 2 oranges
1 cup sugar
1/2 ounce ginger, thinly sliced
2 tablespoons Cointreau
1 small honeydew melon, cut in half, seeded
1 small canary melon, cut in half, seeded
1 cantaloupe, peeled, seeded, and cut into 1-inch wedges
Mint sprigs, for garnish
Orange Lace Cookies, for serving

Steps:

  • Fill a large bowl with ice and water; set aside. Place the orange juice, sugar, and ginger in a small saucepan over medium heat; bring to a boil. Let simmer, stirring occasionally, until sugar has dissolved and syrup has thickened, about 15 minutes. Remove from heat; strain syrup into a clean bowl; add the Cointreau; stir to combine. Set bowl in ice bath, or chill in refrigerator, until syrup is cold.
  • Using different sizes of melon ballers, cut balls from the honeydew and canary melons. Place balls in a medium bowl; add 1/2 cup cold syrup and orange zest. Toss to combine.
  • To serve, arrange cantaloupe on a platter. Spoon melon balls on top. Serve extra melon balls on the side. Drizzle melons with syrup; garnish with mint. Serve with Orange Lace Cookies and remaining syrup on the side.

LAVENDER SYRUP



Lavender Syrup image

Bartenders are increasingly using fresh flowers for cocktails, and they sometimes also flavor syrups with them, like this lavender-and-rose-water simple syrup that sweetens the lime juice, mint leaves and rum in the lavender mojito at the Girl & the Fig in Sonoma, Calif.

Provided by Laura M. Holson

Categories     quick, condiments

Time 5m

Yield Enough syrup for about 12 cocktails

Number Of Ingredients 3

1 cup fine granulated sugar
1/4 cup dried lavender (see note)
2 ounces rose water

Steps:

  • Bring 1 cup water to a boil and add all ingredients. Reduce heat and simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Let cool and strain through a sieve. Syrup will keep in the refrigerator, tightly covered in a glass jar, about 2 weeks.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 17 grams

MELON WITH LIME SYRUP



Melon with Lime Syrup image

Lime syrup adds tang to watermelon and cantaloupe.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 6

1/2 cup sugar
1/2 cup water
Juice of 1 lime
1/2 cantaloupe, peeled and seeded
1 pound piece of watermelon, without the rind
1 tablespoon small fresh mint leaves, for garnish

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.

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