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Melon With Serrano Mint Syrup's picture
  Sugar 1⁄3 Cup (5.33 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Honey 3 Tablespoon
  Minced serrano pepper 1⁄2 Teaspoon
  Minced mint 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 Tablespoon
  Cubed watermelon 4 Cup (64 tbs)
  Cubed cantaloupe 4 Cup (64 tbs)
  Cubed honeydew 4 Cup (64 tbs)

In a small saucepan, combine sugar, water, lemon juice, honey and pepper.
Bring to a boil; cook for 3-5 minutes or until slightly thickened.
Remove from the heat; stir in mint and lemon peel.
Cool to room temperature.
Strain syrup; discard pepper, mint and peel.
In a large bowl, combine melons.
Add syrup; gently toss to coat.
Cover and refrigerate for at least 2 hours, stirring several times.

Recipe Summary

Side Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1034 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.76 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 233.3 mg9.7%

Total Carbohydrates 269 g89.6%

Dietary Fiber 15.6 g62.4%

Sugars 242.3 g

Protein 13 g25.7%

Vitamin A 73.2% Vitamin C 359.4%

Calcium 12.3% Iron 17.4%

*Based on a 2000 Calorie diet

Melon With Serrano Mint Syrup Recipe