Watermelon with Ginger-Mint Simple Syrup

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YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! We all loved it! Perfect refreshing summer dessert.

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My family LOVED this syrup on melon. I could not disagree more with some of the other comments. I always get really great money saving and flavor tips from Melissa and never miss her show. I think the amount of ginger and mint in this recipe is so small, 30 cents is about right.

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OMG girls stop it already, to Gwynne, were you thinking of eating all FOUR servings? Because $5.06 / 4servings is $1.25 per person. Before you bust Melissa, please consider the NUMBER of servings. I watch my budget too and I always think of the whole PER SERVING cost....

To Melissa, I always learn a little something from your show... I learned to add mint to simple sugar (using the mint stems so that I can make a better MOJITO (yummy b/c muddling the mint doesn't release enough mint flavor !! Thank you

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I was given a personal sized watermelon so I bought the mint. I added extra mint and a chunk ginger thinly sliced. Unbelievable. It is not overly sweet and the mint enhances the flavor of the watermelon but does not overpower it. This will definitely become a summer staple at our house.

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Interesting that this most recent week's "Flash in the pan" episode is basically buried from view inside an extra link, while the chicken breast/celery root remoulade meal has been on the board for two weeks now. I guess FN doesn't want a whole lot of people seeing the comments on the $3.79 watermelon slice debacle, and the discussion of her overly optimistic low pricing quotes for ingredients. If they ever do re-run the episode I wonder if the reveal of the price tag during Melissa's reach into the refrigerator will be conveniently edited out?

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I made the syrup but it didn't go over well with my kids. Everybody in my family loves watermelon as is and commented that its natural sweetness didn't need improving or changing.

As for the folks pointing out the price label on Melissa's slice of melon, where I shop cut watermelon goes for 1.29 lb, I guess for the convenience? A three pound slice could easily cost around $3.79, which begs the question why use a price inflated item on a budget minded show? I bought one of the small personal mini watermelons on sale for $2.99, and had a little bit left over after cubing two cups for the dessert. But the whole thing, syrup included, ended up costing almost 4 dollars. Maybe Melissa figured she didn't use the whole piece of what looked like a quarter of a watermelon ( though I didn't see any left over on her cutting board, like only $1.20 worth since she said the syrup cost only 30 cents? My syrup cost almost $1.50 by itself, with mint at 99 cents, and the ginger that I paid 43 cents for a small broken off piece at the bottom of the bin.

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I liked the 'twang' of the ginger/mint syrup but my family didn't love it. That's okay, still an interesting twist on making plain fruit a different way, so thanks for the option Melissa. My syrup cost significantly more than the $.30 Melissa claimed though. With mint leaves needed to chiffonade and for garnish, as well as stems to steep, my syrup cost $1.27 (my mint was $.89, plus $.20 for ginger and $.18-20 for sugar. I saw the price tag on her watermelon too and whether it was $2.79 or $3.79 (as previous posters stated it WASN'T $1.50 as she claimed. For $3.99 I can buy a whole watermelon, so why would she buy a cut slice? Please don't anyone shout me down with 'a little more is no big deal', I agree, it isn't, BUT if your show is $10 Dinners then make something within that price. Don't say it cost $10 when clearly we know it didn't. And Food Network, wise up, don't put labels IN PLAIN VIEW that dispute what your cook is claiming. PS: This recipe cost me $5.06.

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I went back and checked with my DVR and when the quarter piece of seedless watermelon was pictured in the fridge it DID show the label. To be honest, I looked like either $2.79 or $3.79 to me, but I don't have high def reception, so I'll take your word that it was $3.79. Either way, it's obviously more than $1.50, which would have to include the sugar, ginger, and mint, too. And if she thinks she's getting over by just using the "free" mint stems, there were leaves in the infusion too, and also mint leaves as garnish. A bunch of mint costs at least a buck where I come from. Also, if she's trying to economize, why by a pre-cut piece of watermelon? That always costs more per pound than buying a whole melon, plus they are often oxidized or not fresh.

If Melissa wants to be believed about her bogus 10 dollar claim, then she's got to start actually itemizing the costs of the ingredients used, like Rachel Ray did on her 40 dollars a day travelogue show. This vague plucking out of the air of $1.50 for the dessert, or five dollars for the stuffed peppers, tomatoes and squash dish does not have any accountability, and in the case of the watermelon, simply untrue.

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The price label on her watermelon CLEARLY READ $3.79. She claimed she 'made the whole dish' for $1.50. Busted! Didn't like this simple syrup, ruined my serving of watermelon, thank goodness I didn't pour it on the whole $3.79 bowl.