Melon With Serrano Mint Syrup Recipe
Ingredients
| Sugar | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Honey | 3 Tablespoon | |
| Serrano pepper | 1/2 Teaspoon, minced | |
| Mint | 1/4 Cup (16 tbs), minced | |
| Lemon peel | 1 Tablespoon, grated | |
| 4 cups each cubed watermelon, cantaloupe and honeydew | ||
Directions
In a small saucepan, combine sugar, water, lemon juice, honey and 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.
Strain syrup; discard pepper, mint and peel.
In a large bowl, combine melons.
Add syrup; gently toss to coat.
Cover and refrigerate for at least 2 hours, stirring several times.
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.
Strain syrup; discard pepper, mint and peel.
In a large bowl, combine melons.
Add syrup; gently toss to coat.
Cover and refrigerate for at least 2 hours, stirring several times.
Chef
