Source: Martha Stewart Kids, Summer/Fall
- 2 pounds honeydew melon, seeds and rind removed, cut into medium pieces
- 2 cups Simple Syrup
Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.