HONEYDEW IN ROSEMARY SYRUP
Categories Dessert Vegetarian Low Sodium Orange Honeydew Rosemary White Wine Summer Chill Vegan Simmer Boil Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.
FRESH FIGS AND PEARS WITH ROSEMARY SYRUP
Steps:
- Combine the sugar, wine, rosemary leaves, bay leaf, peppercorns and balsamic vinegar in a small saucepan and bring to a boil. Lower the heat. Simmer for 10 minutes. Strain and refrigerate until chilled.
- Mascerate the figs in the chilled syrup for 1 hour before serving.
- To assemble, alternate the fig and pear slices on each of 4 chilled dessert plates. Drizzle 1 tablespoon of the rosemary syrup over the fruit and garnish with the sprigs of fresh mint. Serve with hazelnut biscotti (see recipe below).
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 1 gram, Carbohydrate 85 grams, Fat 1 gram, Fiber 9 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 70 grams
ROSEMARY SIMPLE SYRUP
Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 25.2 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 25 g
HONEYDEW SYRUP
Use this syrup to make Desert Island Pops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.
HONEYDEW SYRUP
Make and share this Honeydew Syrup recipe from Food.com.
Provided by SoupCookie
Categories Beverages
Time 15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 2
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 :
ROSEMARY SYRUP
Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, combine sugar, rosemary, and 1 1/2 cups water. Bring to a boil over medium-high heat. Cook until sugar has completely dissolved, about 1 minute. Remove from heat; let stand 20 minutes. Remove and discard rosemary. Store in an airtight container, refrigerated, up to 2 months.
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FRESH HONEYDEW MARGARITAS - COOKIE AND KATE
From cookieandkate.com
4.8/5 (5)Total Time 10 minsCategory CocktailCalories 143 per serving
- To make the honeydew juice: Use a chef’s knife to slice the melon in half. Use a big spoon to scoop out the seeds, then discard them. Use the spoon to scoop pieces of melon into the blender. Put on the lid of your blender and blend until there are no remaining bits of melon. Do not overfill your blender! Work in batches if necessary.
- Prepare your margarita glasses: On a small, rimmed plate, mix together the salt and chili powder. Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
- To make margaritas (feel free to make multiple margaritas at once): Fill a cocktail shaker with ice. Pour in the honeydew juice, tequila and lime juice.
- Put on the lid and shake for 30 seconds. Taste and add sweetener if desired (mine didn’t need any). Strain the liquid into your prepared glass(es). Cheers!
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