But nobody here is a huge fan of the melons. Whether honeydew, cantaloupe, canary or Santa Claus, they just don't rank up there in our top 10 fruit choices. Then again, my mom and I are loath to throw anything edible out (particularly higher priced items like fresh fruit), so when she had to leave on business for a week right after Thanksgiving (leaving half a gigantic honeydew, amongst other leftovers, in the fridge) I knew I had to do something to preserve it for later use.
Lucky for me, my stepfamily are skilled cocktail makers, and while they usually use juice or seltzer as a mixer having a simple syrup on hand adds an extra element of variety - as well as opening up the possibilities of homemade sodas and shaved ice. True to their name, simple syrups are easy to do as well - with this one, it was a case of pureeing the fruit, lightly cooking it with water, sugar and ginger, then stirring in a touch of acid and straining it. While I kept some in an old jam jar for home use, the rest I poured into a clean wine bottle and stashed in the freezer for Christmas gifts. It's a great way to keep the holiday party going the rest of the year!
Shared with Gluten Free Fridays
Honeydew - Ginger Simple Syrup
Makes about 4 cups, 32 (1 fl. oz) servings
½ large honeydew melon, rind removed
2 cups water
2 cups sugar
1 tsp fresh grated ginger
2 tbsp lime juice
- Puree melon with ½ cup of water and transfer to a large pot.
- Add remaining water, sugar and ginger and bring to a simmer.
- Cook, stirring often, for 10 minutes.
- Remove from heat, stir in the lime juice and strain into bottles.Store in the fridge.
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 3.6 mg
Total Carbs: 14.4 g
Dietary Fiber: 0.2 g
Protein: 0.1 g