Honeydew and Cantaloupe with Cinnamon-Clove Syrup Recipe

Honeydew and Cantaloupe with Cinnamon-Clove Syrup Recipe

  • 2 cups water
  • 1 cup sugar
  • 1 1-ounce piece fresh ginger, sliced
  • 3 whole cloves
  • 1 3-inch cinnamon stick
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon dark rum
  • 1 honeydew melon, halved, seeded
  • 1 cantaloupe melon, halved, seeded
  1. Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour. (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)
  2. Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.
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