Honeydew Syrup

  • Yield: Makes 1 quart

Source: Martha Stewart Kids, Volume 1 Summer/Fall 2001

Ingredients

  • 2 pounds honeydew melon, seeds and rind removed, cut into medium pieces
  • 2 cups Simple Syrup

Directions

  1. 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.

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