Team this juicy green-fleshed melon with a ginger-spiked syrup for an Asian dessert.
10 - 130 minutes
12 kaffir lime leaves
140g (2/3 cup) caster sugar
500ml (2 cups) water
1 lemon grass stem, pale section only, thinly sliced
3cm-piece fresh ginger, peeled, thinly sliced
1/2 honeydew, seeded, peeled, cut into thin wedges
Vanilla ice-cream, to serve
Tear 8 lime leaves in half. Finely shred the remaining leaves. Stir the sugar and water in a saucepan over medium heat until the sugar dissolves. Add lemon grass, ginger and torn lime leaf. Increase heat to high. Bring to the boil. Reduce heat to medium-high. Simmer for 12 minutes or until syrup thickens slightly.
Pour syrup into a heatproof bowl. Place in the fridge for 2 hours to chill. Strain through a fine sieve into a jug. Discard lemon grass, ginger and torn lime leaf.
Divide the honeydew among serving dishes. Pour over the syrup. Top with the shredded lime leaf. Serve with ice-cream.
More ideas: Blend honeydew, lemon juice and sugar, then divide among glasses and top with bubbly. Freeze a puree of honeydew and canned lychees in syrup to make a sorbet.
Good Taste - November 2010
Recipe by Gemma Luongo