Cantaloupe Syrup

Use any leftover syrup to flavor summer drinks, or freeze in an ice-cream maker for sorbet.

  • Yield: Makes about 3 cups



  1. 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.


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