Cantaloupe with Mint Syrup Recipe

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Fresh cantaloupe - One fresh cantaloupe melon, cubed, creates the base of the salad.; Red grapes - Seedless red grapes combine beautifully with the cantaloupe, adding a nice pop of sweetness.; Maple syrup - Serves as the base of the cantaloupe salad glaze.Use 100% pure maple syrup, not the fake stuff. Ground cinnamon - A touch of ground cinnamon brings fabulous flavor to the glaze.

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The melon syrup is a sweet, flavored liquid, usually made by extracting the essence and flavor from melon fruit, often through a combination of boiling, straining, and sweetening processes. Use miel de melón in: Beverages: It can be added to cocktails, mocktails, smoothies, and other beverages to impart a distinct melon flavor. Popular drinks.

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Total Time 5 mins. Serving 1 serving. Yield 1 (16-ounce) smoothie. Cut the cantaloupe into 1-inch pieces and place in a single layer in a resealable bag. Freeze until solid, at least 4 hours or overnight. If you're using fresh cantaloupe, increase the ice to 1 1/2 cups.

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Pour the puree into a fine mesh sieve set over a bowl. Let the juice drip into the bowl. Use a spoon or spatula to press against the sieve to extract the juice from the pulp. Remove the sieve from the bowl, then pour the freshly squeezed cantaloupe juice into glasses with ice.

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Seed and peel cantaloupe; cut into chunks. Transfer to a food processor or blender; process until very smooth. In an open airtight container, combine 2 cups cantaloupe puree with the simple syrup. Refrigerate, covered; use syrup within 2 days. Originally appeared: Martha Stewart Kids, Martha Stewart Kids, Summer/Fall 2001, Martha Stewart Kids.

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Instructions. To make the simple syrup, combine the water and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely. This can be made a day or two in advance and stored in the refrigerator.

Cantaloupe with Mint Syrup Recipe

Reduce the heat to maintain a steady simmer and cook until it thickens slightly—about 10 minutes. Take off the heat and let cool to room temperature. While the sugar syrup cools, peel, seed, and cut the melon into cubes: Cut off the ends of the melon and set it upright (one of the cut sides down) on a cutting board.

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directions. Peel and seed cantaloupe, then cut into chunks. Put in food processor or blender, and whirl till very smooth. In an air tight container mix 2 cups cantaloupe puree with simple syrup, cover and store in fridge; use within 2 days. *Fizzy drink: in a tall glass add 2-3 tablespoons cantaloupe syrup and top off with soda water, garnish.

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Directions. Fill a glass with ice. Add the cantaloupe syrup and gin and stir for 10 to 15 seconds. Top with a splash of seltzer and stir once again. Garnish with a sprig of mint.

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5. Cucumber Melon Gin Spritzers. The Cucumber Melon Gin Spritzers are a refreshing addition to any summer cocktail list. Made with a cantaloupe infused simple syrup, fresh mint, sliced cucumber, gin, and a splash of soda water, this cocktail is light, fruity, and perfect for entertaining. The simple syrup is easy to make and adds a thick, fruit.

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Combine 1/4 cup sugar, 2 teaspoons pink peppercorns, 1 bay leaf, and 1/4 cup water in a small saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into saucepan; add pod. Bring mixture to.

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Transfer to a bowl; refrigerate until cold, 1 hour. Step 3. Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving. Step 4. Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

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peel cantaloupe.. take out seeds… slice in large chunks. any juice in bowl add to your syrup…. place cantaloupe in clean jars, pour hot syrup over fruit. wipe rims.. add lids and rings.. put in canner and bring to ten lbs pressure… then turn OFF once it reaches ten.. let pressure drop naturally.

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1. Combine syrup ingredients in a small saucepan. Heat over medium heat until sugar is dissolved and liquid is hot. Use a potato masher or large fork to mash up cantaloupe pieces. When sugar is dissolved, remove from heat and let cool slowly. 2. Strain out solids from syrup and store refrigerated in an airtight container for up to 10 days.

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Remove the skin and seeds from the cantaloupe. Then, slice the flesh into chunks. Add the sliced cantaloupe, honey, and water (and lime juice if adding) to the blender. Blend until smooth. Place a fine mesh strainer or cheesecloth over a bowl or pitcher. Strain the pulp from the mixture to get a clear juice.

Shave Ice Syrup Cantaloupe

Slice into 8 slices and peel. Cut into 1/2-inch cubes and place in a large bowl. Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth. Adjust sweetness with honey and add a pinch of salt to taste.