The melon syrup is a sweet, flavored liquid, usually made by extracting the essence and flavor from melon fruit, often through a combination of boiling, straining, and sweetening processes.
Use miel de melón in:
- Beverages: It can be added to cocktails, mocktails, smoothies, and other beverages to impart a distinct melon flavor. Popular drinks that may incorporate melon syrup include melon lemonades, iced teas, and fruit punches.
- Desserts: Melon syrup can be drizzled over ice creams, sorbets, and cakes to enhance their flavor profile. Or as a topping for pancakes, waffles, and crepes.
- Sauces and dressings: Some culinary enthusiasts use melon syrup in sauces and dressings for salads and savory dishes to create a unique sweet and tangy flavor combination.
It's worth noting that the exact composition and taste of melon syrup may vary depending on the specific type of melon used in its production. Common melon varieties used for syrup include watermelon, cantaloupe, honeydew, and muskmelon, each imparting its unique flavor characteristics to the syrup. The most common melon used in Chile is Honeydew.
Honeydew Syrup is a family recipe. My mother and grandmother used to cook all summer long, preserving everything for the cold months. Every year, this recipe was made when the melons were so ripe and abundant that they went almost for free at the market. We use it the same way maple syrup is used in the US. I remember how they made grape syrup, too; I should get that recipe.
Another traditional Chilean recipe with honeydew melon is Melon con vino, a fun cocktail.
Visit our collection of Chilean jam recipes here.
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Miel de Melón Honeydew Syrup
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 1 large melon = 300 ml.
- Category: Jams
- Method: Stove
- Cuisine: Chilean
Description
A new flavor for your pancakes or waffles.
Ingredients
- Melons can be cantaloupes or honeydew
- sugar
- lemon juice (10 ml for every 4 cups of syrup)
- patience
Instructions
- Cut melons into chunks and discard the seeds. Peel and chop the flesh into medium cubes.
- Place in a pot with a splash of water (¼ cup) and cook for about 5 minutes in a covered pot. Simmer until the flesh is very soft and breaks down easily about 30 minutes. Always keep an eye on it, so it doesn’t dry out.
- Place the pulp in a clean cloth and hang it to let the juice filter through over a large colander. Do not squeeze or twist because the syrup will be murky. Let it filter for a couple of hours.
- Measure 1 cup of sugar for every 2 cups of juice, combine and cook in a saucepan over medium heat until it boils and then over low heat, stirring occasionally.
- To know when it is ready, pour one teaspoon into a small dish you had in the freezer for 5 minutes. Try after a few minutes to see the texture when cold. Decide accordingly.
- Add the lemon juice and stir well (this acts as a preservative).
- Keep refrigerated or can and stored for up to 1 year.
Notes
Adapted from the booklet “Preserves, jams and homemade candy” 3rd—edition 1981.
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