Honeydew Juice With Chocolate Syrup Food

HONEYDEW JUICE WITH CHOCOLATE SYRUP

Steps:

• Place honeydew in a blender and top with 1 cup water. Blend until juice smooth, about 2 minutes. Add ice cubes and blend for 2 minutes more. Pour honeydew juice into 2 glasses.
• Mix white sugar and hot water together in a bowl until sugar is dissolved; stir into juice. Stir 2 tablespoons chocolate syrup into each glass.

HEAVENLY HONEYDEW JUICE

Steps:

• Scrape flesh from honeydew melon quarters into a blender; add ice cubes, water, and sugar. Blend until smooth and sugar has dissolved. Serve immediately.

HONEYDEW SYRUP

Steps:

• 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.

HONEYDEW SYRUP

Steps:

• Peel and seed melon, then cut into chunks. Put into a food processor or blender, whirl until very smooth.
• Strain the puree through a sieve, into an air tight container. Pour in simple syrup and stir well. Cover and store in the fridge for up to 2 days.

HONEYDEW IN ROSEMARY SYRUP

Steps:

• In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.

HONEYDEW LIME POPSICLES

Steps:

• Dissolve sugar in water by stirring if using superfine or by heating in a small heavy saucepan if using regular granulated (then cool).
• Blend half of melon and half of lime juice in a blender until smooth. Add syrup and remaining melon and lime juice and purée until smooth. Force purée through a fine-mesh sieve into a 2-quart glass measure or bowl, pressing on solids and then discarding them.
• Pour mixture into molds and freeze until slushy, about 2 hours.
• Insert sticks, then freeze Popsicles until completely hardened, at least 6 hours.
• Epicurious Cooks' note: Popsicles can be made 2 days ahead (flavor diminishes if made any earlier).

HONEYDEW IN CARDAMOM LIME SYRUP WITH VANILLA CREAM

Steps:

• In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat and cool syrup completely. Discard zest. Syrup may be made 1 day ahead and chilled, covered.
• Just before serving, in a medium bowl combine melon balls with syrup and divide mixture among 6 stemmed glasses. Top each serving with a generous dollop of cream and garnish with grated zest.