Melon with Basil & Chili

Prep time: 20min
Total time: 30min
Serves 4
1/3 cup
water
75 mL
1/3 cup
sugar
75 mL
1/3 cup
fresh Basil, stems separated and leaves torn
75 mL
1 tbsp
finely chopped red or green finger chili
15 mL
1 tbsp
lemon zest
15 mL
4 cups
1-in. (2.5 cm) pieces honeydew melon
1 L
1/2 tsp
salt
2 mL
2 tbsp
Extra Virgin 100% Olive Oil
30 mL
1/4 of the recipe
calories
200
fat
7 g
saturated fat
1 g
carbs
33 g
protein
1 g
fibre
2 g
sodium
320 mg

Directions

  1. In a saucepan, bring water and sugar to a boil. Add basil stems, chili and lemon zest, remove from heat. Allow the syrup to cool to room temperature then refrigerate for 15 min. or up to 24 hrs. Remove basil stems and discard. In a bowl, toss melon with the chilled syrup. Add salt and basil leaves and gently toss. Drizzle with olive oil and serve.