Melon Cakes with Rosemary Lavender Syrup
Sweet, juicy melon cakes are a fun way to use seasonal watermelon, cantaloupe and honeydew.
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 8 hours 35 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 8 hours 35 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- ½ cup sugar
- ½ cup water
- 4 sprigs either rosemary or lavender
- 3 medium-size melons of your choice (watermelon, honeydew, cantaloupe, etc.)
Instructions
- Place sugar, water and either rosemary or lavender in a small saucepan. Stir often over low heat until thick. Set aside to steep overnight.
- Slice melons into ½-inch thick slices. Using a cookie cutter, biscuit cutter or drinking glass, cut melons into circles. Stack however you prefer. Drizzle herb syrup on top.
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