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Honeydew in lemon grass, ginger & makrut lime syrup recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Serve ginger-infused syrup with juicy green melon for a delightful Asian treat.
Ingredients:
  • 12 makrut lime leaves
  • 140g (2/3 cup) caster sugar
  • 500ml (2 cups) water
  • 1 lemon grass stem, pale section only, thinly sliced
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 1/2 honeydew melon, seeded, peeled, cut into thin wedges
  • Vanilla ice-cream, to serve
Instructions:
  • 1. Tear 8 lime leaves in half and finely shred the rest. Combine sugar and water in a saucepan over medium heat to dissolve sugar. Add lemongrass, ginger, and torn lime leaves. Increase heat and bring to a boil. Reduce to medium-high heat and simmer for 12 minutes until the syrup slightly thickens.
  • Chill syrup in the fridge for 2 hours. Strain through a fine sieve into a jug, removing lemon grass, ginger, and lime leaf.
  • Distribute the honeydew into serving dishes, drizzle with the syrup, sprinkle with shredded lime leaf, and serve alongside ice cream.

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