Meals and Courses

Melon and Blueberry Salad with Thyme Syrup

cook 20 mins
  • 100 g (3 1/2 oz) caster sugar
  • 200 ml (7 fl oz) cold water
  • 3 lemon thyme sprigs, plus extra to decorate
  • 2 strips of lemon peel
  • 1/2 honeydew melon
  • 1/2 cantaloupe melon
  • 1/2 small watermelon
  • 150 g (5 oz) blueberries
  • Place the sugar, measurement water, lemon thyme and lemon peel in a saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 minutes until reduced by half.
  • Leave to cool for 5 minutes, then pour into a jug and chill for a further 10 minutes. Strain the syrup to remove the lemon peel and thyme.
  • Meanwhile, remove the skin and seeds from the melons and cut the flesh into cubes. Place in a bowl with the blueberries, then pour over the cooled syrup and stir well.
  • Spoon into bowls with some of the syrup and serve decorated with a few sprigs of lemon thyme.
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