Honeydew milk

I came up with this after having those small honeydew soy milk cartons you can sometimes find overpriced at the asian market, after a few years of trying to find ways to replicate the taste that were just a bit too difficult to get my hands on I eventually found a way to make a syrup from scratch. This is basically just a cheong that I put into the fridge from the start so theres less of a chance of portential fermentation. It does best from my experience with cows milk and almond milk. I find this is a great use for honeydew that arent as good but still arent terrible, though your syrup will reflect that in the end result.

Updated at: Sun, 29 Sep 2024 19:14:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories112 kcal (6%)

Total Fat0.2 g (0%)

Carbs28.6 g (11%)

Sugars27.1 g (30%)

Protein0.8 g (2%)

Sodium27.1 mg (1%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

honeydew

sugar

Instructions

Step 1

Cut your honeydew into slices that are less than an inch thick or as thin as you can get them the peel can be left if you want to, I sometimes remove it if its a particularly unripe honeydew and only use parts that taste fine to me.

Step 2

Alternate layers between honeydew slices and sugar making sure to not skimp on the sugar cover the honeydew entirely in each layer including the top

Step 3

After a day in the fridge I reccomend mixing it and if the consistency isnt even slightly syrup like add more sugar. The more sugar there is the longer it will last in the fridge so i find itd best to make sure ive added enough.

Step 4

Once you are happy with the consistency add to taste to your milk