Melon in Rosemary Syrup


In a saucepan stir together the water, wine, sugar, zest, rosemary, and peppercorns, bring to a boil, stirring, until sugar is dissolved. Simmer for 4 minutes. Strain the syrup to remove solids. Chill, covered, until cold. Stir in the orange juice. Toss melon balls with the syrup.


  • 1/2 c water
  • 1/2 c white wine
  • 1/2 c sugar
  • 3-inch strip of orange zest
  • 1 Tbsp fresh rosemary, chopped
  • 1 tsp whole black peppercorns
  • 1/4 c fresh orange juice
  • 4 c melon balls cut from a honeydew melon or cantaloupe