What Is Cantaloupe?

Cantaloupe with Mint Syrup Recipe

Slice into 8 slices and peel. Cut into 1/2-inch cubes and place in a large bowl. Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth. Adjust sweetness with honey and add a pinch of salt to taste.

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Enjoy a cantaloupe dunked in miny syrup for a delicious and refreshing fruit dessert and topped it with a spoonful of whipped topping. Prep: 15 mins . Cook: 10 mins . Total: 25 mins . Serves: 8 people . Edit input. Ingredients. ½ cup granulated sugar; 1 cup water; 2 tbsp mint, crushed; 1 cup.

Cantaloupe with Tequila Lime Syrup

Combine 1/4 cup sugar, 2 teaspoons pink peppercorns, 1 bay leaf, and 1/4 cup water in a small saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into saucepan; add pod. Bring mixture to.

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Reduce the heat to maintain a steady simmer and cook until it thickens slightly—about 10 minutes. Take off the heat and let cool to room temperature. While the sugar syrup cools, peel, seed, and cut the melon into cubes: Cut off the ends of the melon and set it upright (one of the cut sides down) on a cutting board.

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Directions. Fill a glass with ice. Add the cantaloupe syrup and gin and stir for 10 to 15 seconds. Top with a splash of seltzer and stir once again. Garnish with a sprig of mint.

FileCantaloupes.jpg Wikipedia

peel cantaloupe.. take out seeds… slice in large chunks. any juice in bowl add to your syrup…. place cantaloupe in clean jars, pour hot syrup over fruit. wipe rims.. add lids and rings.. put in canner and bring to ten lbs pressure… then turn OFF once it reaches ten.. let pressure drop naturally.

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Transfer to a bowl; refrigerate until cold, 1 hour. Step 3. Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving. Step 4. Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

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Total Time 5 mins. Serving 1 serving. Yield 1 (16-ounce) smoothie. Cut the cantaloupe into 1-inch pieces and place in a single layer in a resealable bag. Freeze until solid, at least 4 hours or overnight. If you're using fresh cantaloupe, increase the ice to 1 1/2 cups.

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Instructions. To make the simple syrup, combine the water and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely. This can be made a day or two in advance and stored in the refrigerator.

Shave Ice Syrup Cantaloupe

directions. Peel and seed cantaloupe, then cut into chunks. Put in food processor or blender, and whirl till very smooth. In an air tight container mix 2 cups cantaloupe puree with simple syrup, cover and store in fridge; use within 2 days. *Fizzy drink: in a tall glass add 2-3 tablespoons cantaloupe syrup and top off with soda water, garnish.

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Pour the puree into a fine mesh sieve set over a bowl. Let the juice drip into the bowl. Use a spoon or spatula to press against the sieve to extract the juice from the pulp. Remove the sieve from the bowl, then pour the freshly squeezed cantaloupe juice into glasses with ice.

What Is Cantaloupe?

The melon syrup is a sweet, flavored liquid, usually made by extracting the essence and flavor from melon fruit, often through a combination of boiling, straining, and sweetening processes. Use miel de melón in: Beverages: It can be added to cocktails, mocktails, smoothies, and other beverages to impart a distinct melon flavor. Popular drinks.

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Remove the skin and seeds from the cantaloupe. Then, slice the flesh into chunks. Add the sliced cantaloupe, honey, and water (and lime juice if adding) to the blender. Blend until smooth. Place a fine mesh strainer or cheesecloth over a bowl or pitcher. Strain the pulp from the mixture to get a clear juice.

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Directions. Cut the cantaloupe in half and remove the seeds and rind. Cut the flesh into small cubes. In a saucepan, combine the cantaloupe cubes and water. Bring to a boil over medium heat, then reduce the heat and let it simmer for 15-20 minutes until the cantaloupe is soft and cooked. Using a blender or immersion blender, blend the cooked.

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Step 1. Cut cantaloupe in 1-inch chunks. Place about ¼ of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth. Step 2. Add lime juice and blend briefly. Season with salt to taste and blend again. Step 3. Refrigerate until ready to serve, or.

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1. Combine syrup ingredients in a small saucepan. Heat over medium heat until sugar is dissolved and liquid is hot. Use a potato masher or large fork to mash up cantaloupe pieces. When sugar is dissolved, remove from heat and let cool slowly. 2. Strain out solids from syrup and store refrigerated in an airtight container for up to 10 days.