Honeydew Syrup Recipes

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HONEY SYRUP



Honey Syrup image

This is a great syrup for pouring over gingerbread, but it is wonderful on almost anything. For best flavor, poke holes in the cake with a fork before pouring syrup.

Provided by Denise Fox

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 30m

Yield 12

Number Of Ingredients 4

1 ½ cups honey
½ cup water
¼ cup fresh lemon juice
½ teaspoon grated lemon zest

Steps:

  • In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 35.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 34.9 g

HONEYDEW SYRUP



Honeydew Syrup image

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

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



Honeydew in Lemon Thyme Syrup image

Categories     Fruit     Herb     Appetizer     Breakfast     Quick & Easy     Lemon     Honeydew     Summer     Thyme     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

HONEYDEW JUICE WITH CHOCOLATE SYRUP



Honeydew Juice With Chocolate Syrup image

This is the best!

Provided by Shuk22

Categories     Drinks Recipes     Juice Recipes

Time 10m

Yield 2

Number Of Ingredients 6

6 honeydew wedges, cut into cubes
1 cup water
8 ice cubes
2 tablespoons white sugar
2 tablespoons hot water
¼ cup chocolate syrup

Steps:

  • Place honeydew in a blender and top with 1 cup water. Blend until juice smooth, about 2 minutes. Add ice cubes and blend for 2 minutes more. Pour honeydew juice into 2 glasses.
  • Mix white sugar and hot water together in a bowl until sugar is dissolved; stir into juice. Stir 2 tablespoons chocolate syrup into each glass.

Nutrition Facts : Calories 288 calories, Carbohydrate 71 g, Fat 0.9 g, Fiber 4 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 101 mg, Sugar 61.6 g

HONEYDEW SYRUP



Honeydew Syrup image

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

2 pounds honeydew melon, seeds and rind removed, cut into medium pieces
2 cups Simple Syrup

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 IN ROSEMARY SYRUP



Honeydew in Rosemary Syrup image

Categories     Dessert     Vegetarian     Low Sodium     Orange     Honeydew     Rosemary     White Wine     Summer     Chill     Vegan     Simmer     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 8

1/2 cup water
1/2 cup white wine
1/2 cup sugar
a 3-inch strip of orange zest
1 tablespoon chopped fresh rosemary leaves plus rosemary sprigs for garnish
1 teaspoon whole black peppercorns
1/4 cup fresh orange juice
4 cups melon balls cut from a honeydew melon, cantaloupe, Persian melon, or casaba, chilled

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.

HONEYDEW AND CANTALOUPE WITH CINNAMON-CLOVE SYRUP



Honeydew and Cantaloupe with Cinnamon-Clove Syrup image

Categories     Rum     Dessert     Cantaloupe     Honeydew     Summer     Cinnamon     Clove     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 cups water
1 cup sugar
1 1-ounce piece fresh ginger, sliced
3 whole cloves
1 3-inch cinnamon stick
1 teaspoon whole black peppercorns
1 tablespoon dark rum
1 honeydew melon, halved, seeded
1 cantaloupe melon, halved, seeded

Steps:

  • Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour. (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)
  • Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.

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