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Melon In Ginger Syrup

Western.Chefs's picture
Ingredients
  Ripe honeydew melon 1 Large
For syrup
  Castor sugar 4 Ounce (100 Gram)
  Water 1⁄4 Pint
  Lemon 1⁄2 , juiced
  Ginger stem 1 Tablespoon, finely chopped
Directions

GETTING READY
1) Using a vegetable bailer, scoop out the melon flesh.
2) For this, press the cutter into the melon flesh and twist round sharply.
3) Slice the melon in half, scoop out the seeds and cut the melon in quarters.
4) Slice the melon flesh away from the skin and cut into small neat dice.

MAKING
5) In a basin, spoon the flesh and any juice.
6) In a saucepan, measure the sugar and water.
7) Stir over low heat until the sugar has dissolved and then bring up to the boil.
8) Simmer for 2 minutes, then draw off the heat.
9) Add the lemon juice and the chopped ginger.
10) Leave until quite cold, then add the diced melon flesh.
11) Spoon the mixture into one or more waxed or polythene containers, making sure that there is at least 1/2 inch (1 cm) of head space.
12) Cover and freeze.

SERVING
13) To serve allow the fruit to thaw in the refrigerator for 1-2 hours.
14) Serve in individual glasses while still well-chilled.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegan, Vegetarian
Ingredient: 
Melon
Cook Time: 
10 Minutes
Servings: 
6

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