¾ c.
sugar
½ c.
water
Zest
from 1 lime
1 pkg.
basil (leaves only)
1 tbsp.
fresh lime juice
1 pt.
blueberries
½
honeydew melon, balled
 |
| As I'm sure you're aware, honeydew melons are green inside. I think I may have wound up with a canary melon instead thanks to some creative grocery store labeling. But it was still tasty! |
Bring water, sugar, and lime zest to a rolling boil in small
saucepan. Reduce heat to simmer for 3 minutes. Remove from heat.
Add basil leaves and let sit for 30 minutes.
 |
| And suddenly, without knowing it, I had created a simple syrup. |
Strain zest and leaves.
Stir fresh lime juice into syrup. Cool.
Pour over tossed fruit, and chill for 30 minutes or more.
 |
| For my first time balling a melon I don't think I did half bad! |
Serve in champagne or martini glasses.
 |
| It may not be green like it's supposed to be, but it's still pretty. |
Garnish with fine lime zest and lavender buds.
NOTE: An Italian Prosecco or champagne would complement the
fruit beautifully.
My Rating: 4/5 "Really refreshing! It's not too sweety-sweet thanks to the basil and lime zest (despite being coated in sugar), and the melon is mellow while the blueberries are a little more tart. A great way to cool down on a summer evening."
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