Meloǹ in Ginger Syrup from The Times Cookery Book by Katie Stewart
Where possible, scoop out the melon flesh using a vegetable baller. To do this, press the cutter into the melon flesh and twist round sharply. Slice the melon in half, scoop out the seeds and cut t...
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Cooking tools:
- Melon baller
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Saucepan
- Measuring cup
Ingredients
- 1 large ripe honeydew melon
- 4 oz (100 g) castor sugar
- ¼ pint (1½ dl) water
- juice of ½ lemon
- 1 tablespoon finely chopped stem ginger
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