Honeydew in Cardamom Lime Syrup with Vanilla Cream Recipe

Honeydew in Cardamom Lime Syrup with Vanilla Cream Recipe

  • 2/3 cup sugar
  • 1/3 cup fresh lime juice
  • 1/3 cup water
  • zest of 2 limes, removed in strips with a vegetable peeler
  • 1/2 teaspoon ground cardamom, or to taste
  • 8 cups 3/4- to 1-inch honeydew melon balls (from two 5-pound  melons)
  • Garnish: freshly grated lime zest and Vanilla Cream
  • Vanilla Cream
  1. 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.
  2. 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.
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