Salad of Melon and Watermelon with Verbena and Lemon Balm Syrup
The Salad of Melon and Watermelon with Verbena and Lemon Balm Syrup is a refreshing and vibrant summer dish. It combines juicy melon and watermelon cubes with a delicate syrup made from verbena and lemon balm. The syrup adds a subtle herbal and citrusy flavor, enhancing the natural sweetness of the fruits. This salad is perfect as a light dessert or a palate-cleansing appetizer, offering a balance of sweetness and aromatic freshness.
Ingredients
- 1 Charentais Melon
- 1 Canary Melon
- 0.25 Watermelon
- 6 sprigs of Lemon Balm
- 1 Verbena tea bag
- 2 tablespoons of Lemon Tree Honey
Instructions
- Heat 1 cup (8.5 fl oz) of filtered or spring water in a kettle to 194 °F (90 °C). Steep the verbena tea bag in the hot water for 10 minutes, then remove it. Stir in the honey and let it cool.
- Cut open the melons and remove the seeds. Use a melon baller to scoop out balls of melon flesh. Do the same with the watermelon, trying to remove as many seeds as possible.
- Mix all the fruits in a salad bowl, then pour the verbena syrup over them. Mix well and add the lemon balm leaves. Chill the salad until ready to serve.
Video
Notes
RecettesCooking.com is the ultimate site for food enthusiasts worldwide.
With thousands of free recipes, it offers an incredible variety of dishes for all tastes.
Explore exotic, traditional, and innovative recipes, and elevate your meals to new heights!