Melon With Basil and Chili
"This had basil stems steeped in a simple syrup to infuse the herb's full of flavor - so delicious!!"
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄3 cup water
- 1⁄3 cup sugar
- 1⁄3 cup basil, Stems separated, and leaves torn
- 1 tablespoon finger chili, finely choppped (red or green)
- 1 tablespoon lemon zest
- 4 cups honeydew melon, 1-inch pieces
- 1⁄2 teaspoon salt
- 2 tablespoons extra virgin olive oil
directions
- In a saucepan, bring water and sugar to a boil. Add basil stems, chili and lemon zest, remove from heat. Allow the syrup to cool to room temperature, then refrigerate for 15 minutes or up to 24 hours. Remove basil stems and discard. In a bowl, toss melon with the chilled syrup. Add salt and basil leaves, and gently toss. Drizzle with olive oil and serve.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
