cup chopped honeydew melon, plus melon balls to garnish (optional)
2-3 sprigs fresh coriander
juice of lime
30ml simple syrup
1 cup water
Simple syrup: Heat sugar and water together gently, stirring until sugar is completely dissolved. Leave to cool. Leftover syrup can be kept in fridge for up to 2 weeks.
For the cocktail: Puree honeydew and strain liquid through a fine strainer. Discard any solids. Muddle coriander in the bottom of a cocktail shaker. Fill cocktail shaker with ice and add honeydew juice plus remaining ingredients and shake well. Strain into a glass filled with ice. Use a melon baller to make melon balls to garnish and place on top of the drink, if desired.