Melon with Serrano-Mint Syrup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serano pepper is a nice contrrast to the sweetness of the syrup and salad. âJennifer Fisher, Austin, Texas Ingredients:
1/3 cup sugar |
1/3 cup water |
1/4 cup lemon juice |
3 tablespoons honey |
1/2 teaspoon minced serrano pepper |
1/4 cup minced fresh mint |
1 tablespoon grated lemon peel |
4 cups each cubed watermelon, cantaloupe and honeydew |
Directions:
1. In a small saucepan, combine the sugar, water, lemon juice, honey and serrano pepper. Bring to a boil; cook for 3-5 minutes or until slightly thickened. Remove from the heat; stir in mint and lemon peel. Cool to room temperature.
2. Strain syrup; discard pepper, mint and lemon peel. In a large bowl, combine the melons. Add syrup; gently toss to coat. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon. Yield: 12 servings.
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