Honeydew Spritzers Recipes

Steps:

• Make a simple syrup by mixing the sugar with 3/4 cup water until the sugar dissolves.
• Put the melon in a blender with the lime juice and blend until smooth. Add about 1 cup of the simple syrup to the blender and blend. Taste and add more simple syrup if needed. Refrigerated until chilled.
• Add some ice to each wine glass. Add 1/3 cup melon puree to each and top with sparkling wine. Garnish with a piece of melon and slice of lime on the rim of each glass.

Steps:

• Add the caraway seeds to a dry saucepan and toast until lightly fragrant, about 1 minute. Add the sugar and 1/2 cup water and bring to a simmer, stirring until the sugar is dissolved. Turn off the heat and let steep until cool. Strain and discard any solids.
• Fill a cocktail shaker and 2 rocks glasses with ice. Add the aquavit, orange juice, lemon juice and 2 tablespoons caraway syrup to the shaker and shake vigorously (save the remaining syrup for another use). Pour the drink into the glasses and top with club soda. Garnish with the orange half-rounds.

Steps:

• Put the melon chunks in a blender or food processor with the lime juice and apple juice. Whizz to the smoothest you can get, then stir in the lime zest. Cover and chill until ready to serve.
• To serve, pour the melon mixture into a big jug with the wine, then add an equal part of lemonade and give it a good stir. Thread a few melon balls onto skewers, if you like, add one to each glass with some crushed ice, and top up with the melon spritzer.

Steps:

• Working in batches, puree the melon in a blender. Pour the puree through a fine sieve into an 8-inch square nonreactive dish.
• Put sugar and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into melon puree. Add lime juice; stir to combine. Freeze, covered with plastic wrap, at least 6 hours (or up to 3 days).
• Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels.

Steps:

• Working in batches, puree 6 cups cubed honeydew melon in a blender. Pour puree through a fine sieve into an 8-inch square nonreactive dish.
• Put 1/2 cup water and sugar into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into puree. Add fresh lime juice; stir to combine. Freeze, covered, at least 6 hours (up to 3 days).
• Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels.