Best Honeydew In Lemon Thyme Syrup Recipes

Honeydew, Mint, and Lemon-Thyme Mojito image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 6

1/4 cup sugar
1/4 cup fresh mint leaves, plus sprigs for serving (optional)
3 sprigs lemon thyme (or regular thyme, plus 1 tablespoon finely grated lemon zest)
1/2 honeydew melon, rind removed, seeded, flesh cut into pieces (3 1/2 cups)
1/2 cup light rum
1/4 cup fresh lime juice (from 3 limes), plus wedges for serving (optional)

Steps:

In a small saucepan, combine sugar and 1/4 cup water over medium; stir until sugar dissolves. Remove from heat, add mint and lemon thyme, and let sit 10 minutes. Pour through a fine-mesh sieve; discard solids. Refrigerate until cold, 20 minutes (or up to 1 week).
In a blender, combine mint syrup, melon, rum, and lime juice; blend until smooth. To serve, fill four glasses with ice and divide mojito among glasses. Top with fresh mint and lime wedges, if desired.

Nutrition Facts : Calories 167 g

Honeydew Syrup image

Provided by SoupCookie

Categories Beverages

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 2

honeydew melon, about 2 pounds
2 cups simple syrup

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 in Lemon Thyme Syrup image

Yield Makes 8 servings

Number Of Ingredients 5

1 cup water
1/2 cup sugar
1/4 cup chopped fresh lemon thyme
1 1/2 firm-ripe honeydew melons, seeded and cut lengthwise into 1 1/2-inch-wide wedges
Garnish: tender lemon thyme sprigs; lemon wedges

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.