ith a side of blueberry syrup. (RECIPE: One pint blueberries in a
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
ugar as needed.
Vanilla Syrup:
Combine water and sugar
mall bowl. Combine sugar, corn syrup, vanilla, 1/4 cup warm
Combine sugar, orange juice, orange peel and ginger in a small saucepan. Cook over medium heat until sugar dissolves. Bring to a boil, reduce heat and simmer, uncovered, for 5-7 mins, or until thickened slightly. Let cool.
Toss melon balls with cooled ginger syrup. Cover with plastic wrap and chill for 1 hour, or until ready to serve.
Serve garnished with mint.
Place sugar, 1/2 cup water, ginger and orange peel in a small saucepan on low heat. Stir until sugar dissolves. Increase heat to high; bring to a boil. Reduce heat to low; simmer, uncovered, 1-2 mins, or until mixture is syrupy. Cool.
Using a melon baller, scoop melons into balls. Toss melon balls with mint and syrup. Spoon mixture into serving glasses. Top with whipped cream. Sprinkle with coconut, to serve.
ntil pureed. A 5-pound melon should yield about 1 quart
Steep the teabag in 3/4 cup boiling water for 4 minutes. Remove the teabag and chill.
Put the mint, melon balls and lime juice in a glass with ice cubes. Add the tea and sweeten to taste with maple syrup.
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For the smaller recipe, roll dough into a rectangle
For the syrup, place sugar, lemon juice, zest, cinnamon sticks and 3/4 cups water in a saucepan. Heat on low, stirring, until sugar dissolves. Increase heat to medium and simmer 5 mins, without stirring, until syrupy. Cool to room temperature.
Arrange melon in serving bowls. Drizzle with syrup, decorate with mint and a halved cinnamon stick, and serve with yogurt or cream.
Cut off a sliver of each melon wedge bottom, so that they will sit nicely on a plate.
Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge.
Scoop 1 ball of ice cream onto each wedge of melon.
Garnish each with blackberries and serve.
Simple as that!
Cut the melon in half, scoop out the
In a small pot boil water and sugar, once boiling, add the basil stems, chili and lemon zest and remove from heat.
All the syrup to cool to room temperature.
Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get.
Remove the basil stems from the syrup and discard.
In a large bowl toss the melon with the chilled syrup.
Add the remaining salt, the white pepper if using and the basil leaves, toss gently .
Drizzle with olive oil and serve.
nd simmer until thickened into syrup, about 15 minutes.
Let
rom the heat and place syrup in freezer to cool quickly
To make syrup: combine the first 5 syrup ingredients in a small saucepan; bring to a boil.
Cook 3 minutes or until mixture is slightly syrupy.
Remove pan from heat; stir in 1/4 cup mint and lemon rind; let stand 30 minutes.
Strain syrup through a sieve into a bowl; throw away solids.
To make the salad: Combine all the salad ingredients in a large bowl.
Add syrup; toss gently to coat.
Cover and refrigerate 2 hours, stirring occasionally.
For the ginger syrup, stir 2 cups water and sugar in small saucepan on medium heat, without boiling, until the sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, for 5 mins. Add the ginger and simmer, uncovered, for 5 mins or until the syrup thickens slightly. Cool to room temperature. Stir in the lime juice and mint.
Place the prepared fruit and pulp in a large bowl. Add the syrup and toss gently to combine. Refrigerate until chilled.
Place passion fruit pulp, sugar, lime zest, and juice, vanilla pod and seeds and 1/2 cup water in a saucepan over medium-high heat. Simmer for 10 mins, until syrupy. Remove from heat, transfer to a small bowl and allow to cool slightly.
Place all the fruit into a large bowl.
Discard vanilla pod from syrup. Pour three-quarters of the syrup over fruit salad; toss well to combine. Cover with plastic wrap; chill until cold.
Toss in mint leaves, scoop salad into serving bowls and drizzle with remaining syrup.
Fill cocktail shaker with ice. Add melon liqueur, lemon juice and simple syrup. Shake well and strain into a chilled glass filled with ice.
lightly. Stir in almonds, corn syrup, and almond extract. Pour mixture