Ginger Honeydew


This is best when left in the refrigerator overnight.

    1 cup white vermouth
    cup crystallized ginger, cut into smaller pieces
    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
    glass bowl.

3. While syrup is still hot, strain it while pouring over honeydew. Leave in the
    refrigerator overnight.

    Makes 2 servings