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Melon With Serrano Mint Syrup Recipe
|Sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced serrano pepper||1⁄2 Teaspoon|
|Minced mint||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Cubed watermelon||4 Cup (64 tbs)|
|Cubed cantaloupe||4 Cup (64 tbs)|
|Cubed honeydew||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 1034 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 0.76 g3.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 233.3 mg9.7%
Total Carbohydrates 269 g89.6%
Dietary Fiber 15.6 g62.4%
Sugars 242.3 g
Protein 13 g25.7%
Vitamin A 73.2% Vitamin C 359.4%
Calcium 12.3% Iron 17.4%
*Based on a 2000 Calorie diet
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.