WATERMELON WITH LIME-MINT SYRUP
Makes 8 servings
1/4 cup sugar
1/4 cup hot water
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
1 (4-pound) piece watermelon, preferably seedless
2 tablespoons finely chopped fresh mint
1. In small bowl, whisk together sugar and hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cold, about 2 hours. Can be made ahead and chilled, covered, up to 3 days.
2. Cut the watermelon into wedges or bite-size chunks and refrigerate until chilled.
3. As close to serving time as possible, stir the chopped mint into the syrup and drizzle over the watermelon. Serve immediately.
adapted from Tracey Seaman
|sugar and hot water dissolved |
It's brown because I used evaporated cane juice, which is beige.
|lime zest added|
|fresh mint leaves|
|lime-mint syrup being poured over the watermelon|