1 honeydew melon, ripe
1 lime, juiced
2 tablespoons gin
Lemon zest
Chopped mint
Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Lime-Basil Sorbet on top or beside, if you wish.
Rose Petal Jelly
For those of you who prefer to subsist on flowers and magic~
2 cups fresh rose petals
1.5 cups boiling water
2 tablespoons lemon juice
3 cups granulated sugar
3 ounces liquid pectin
Rinse the rose petals in cool water and drain.
Place petals in a large bowl and pour the boiling water over them.
Allow them to stand 24 hours to leech color and flavour.
Strain the liquid into a 4-quart pot.
Add lemon juice and sugar to the liquid.
Stir to dissolve the sugar.
Bring to a boil over high heat.
Stir in the pectin and continue to cook and stir until the jelly comes to a rolling boil that cannot be stirred down.
Boil for an additional minute. Remove from heat.
Use a metal spoon to skim off the foam.
Ladle the hot jelly into hot, sterilized jars, leaving 1/4 inch of headspace.
For long-term storage: Screw the sterile lids on tight and submerge in boiling water for 10 minutes (15-20 mins at higher elevations).
Let cool completely.
Store in refrigerator for up to 6 months.
