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Cut the honeydew melon in quarters. Remove the seeds and rind. Cut the melon into chunks and add to a blender.
Blend until smooth, ensuring there are no lumps. You can’t over do it, so don’t worry about blending too it much.
Place a fine-mesh sieve or cheesecloth over a bowl or large container. Pour the pureed honeydew into the sieve or cheesecloth, allowing the juice to strain into the bowl. Press down to extract as much juice as possible.
In a saucepan, combine the sugar, water, and honeydew puree. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves completely, approximately 3-5 minutes.
Turn the heat down to low and simmer the mixture for about 5 minutes, stirring occasionally.
Remove the saucepan from heat and let the syrup cool completely. Once cooled, transfer the honeydew syrup to a glass jar or bottle for storage. You can store it in the refrigerator for up to 2 weeks.