Honeydew And Cantaloupe In Vanilla Lime Syrup
- 4 cups honeydew melon balls, 3/4" to 1" (from one 5-lb melon)
- 4 cups cantaloupe melon balls, 3/4" to 1" (from one 5-lb melon)
- 2/3 cup sugar
- 1/3 cup fresh lime juice
- 1/3 cup water
- 2 limes zested in strips
- with a vegetable peeler
- 1 vanilla bean split
- Whipped cream
- Freshly-grated lime zest
In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat, add split vanilla bean, and cool syrup completely.
Discard zest and vanilla bean. 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 martini glasses. Top each serving with a generous dollop of cream and garnish with grated zest.
This recipe yields 6 servings.