Make ahead for flavors to blend.
Combine water and sugar and bring to boil over high heat, stirring to dissolve sugar. Reduce heat to medium and stir in gingerroot. Boil gently for 5 minutes. Remove from heat and strain.
Remove lemon zest in 2 - 3" strips and add to hot syrup.
Scoop out cantaloupes and honeydew with melon baller. Add to syrup.
Cut watermelon into cubes. Add to syrup. Cover and refrigerate overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 33 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6979.7mg | 241 % | |
Potassium 148.3mg | 4 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 8.2g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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