Honeydew and Cantaloupe in Vanilla Lime Syrup
- For syrup:
- 2/3 cup sugar
- 1/3 cup fresh lime juice
- 1/3 cup water
- 2 limes, zest removed in strips with a vegetable peeler
- 1 vanilla bean, split
- 4 cups 3/4 to 1-inch honeydew melon balls (from one 5-pound melon)
- 4 cups 3/4 to 1-inch cantaloupe melon balls (from one 5-pound melon)
- Garnish: whipped cream and freshly grated lime zest
In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat, add split vanilla bean, and cool syrup completely.
Discard zest and vanilla bean. Syrup may be made 1 day ahead and chilled, covered.
Just before serving, in a medium bowl combine melon balls with syrup and divide mixture among 6 martini glasses. Top each serving with a generous dollop of cream and garnish with grated zest.
Recipe courtesy Gourmet Magazine
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Bobby Flay