Minted Honeydew Limeade Recipes

MINT LIMEADE

Steps:

• Muddle 2 lime wedges and some mint leaves in each glass and add ice. Mix 2 cups simple syrup, 2 cups water, 1 1/2cups fresh lime juice and 1/2 cup fresh lemon juice in a pitcher; pour into the glasses.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

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.

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.

MINTED CUCUMBER AND HONEYDEW MELON SALAD

Steps:

• Salad -- In a large bowl, add the mint, red onion, lime juice, honey, cucumber and honeydew melon and toss well. The liquid from both the melon and cucumber will be enough to combine with the simple dressing. Season with salt and pepper to taste. Chill at least 15 minutes.
• Serve -- Just ENJOY! A light refreshing salad.

KIWI HONEYDEW LIMEADE

Steps:

• Place honeydew melon in a juice extractor; process, extracting 1 3/4 cups juice. Place kiwis in the bowl of a food processor; process, yielding 1 1/2 cups puree.
• Transfer melon juice and kiwi puree to a large pitcher. Add lime juice, simple syrup, and 1 1/2 cups cold water. Stir until combined. Pour over ice, and serve.

HONEYDEW WITH MINT, BASIL, AND LIME

Steps:

• In a bowl combine all ingredients and chill.

HONEYDEW SALAD WITH LIME DRESSING

Steps:

• For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.

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.