is best when left in the refrigerator overnight.
1 cup white vermouth
¼ cup crystallized ginger, cut into smaller pieces
¼ cup orange blossom honey
1 honeydew melon
1. In a small saucepan, heat the vermouth,
ginger and honey until boiling. Lower
temperature and simmer for 15 minutes or until syrupy.
2. Use a melon baller to scoop out balls of
honeydew. Place balls of honeydew in a
3. While syrup is still hot, strain it while pouring over honeydew. Leave in the
Makes 2 servings