Recipe by Bev
Infusing lime juice with hot pepper, lime zest and ginger makes a delightful syrup for a fresh-tasting fruit dessert. Garnished with a slice or two of good proscutto or Bayonne ham, this dish makes a nice appetizer. From Eating Well.
- 2 teaspoons freshly grated lime zest
- 1⁄2 cup fresh lime juice (4-5 limes)
- 1⁄3 cup water
- 1⁄3 cup sugar
- 1 tablespoon minced fresh ginger
- 1⁄2 teaspoon finely slivered serrano pepper
- 1 large honeydew melon, seeded and cut into chunks (about 3 poounds)
- 1 1⁄2 teaspoons finely slivered of fresh mint, for garnish
- 2 fresh figs, sliced, for garnish
Directions See How It's Made
- Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
- Bring to a boil.
- Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
- Let cool to room temperature, about 25 minutes.
- Strain syrup into a large bowl, pressing on solids to extract maximum flavor.
- Add melon and toss to coat.
- Cover for at least 1 hour.
- Sprinkle with mint and garnish with fig slices.
- Makes 6 servings, 1 cup each.