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Summer Melon with Sherbet and Fresh Mint Syrup

Photo: Becky Luigart-Stayner; Styling: Kathy Calnen
Yield Makes 8 servings
Summer Melon with Sherbet and Fresh Mint Syrup is a simple summer dessert, but could also pass as an afternoon snack or side dish. Serve extra mint syrup in iced tea.


  • 1 1/2 cups coarsely chopped fresh mint
  • 2 cups sugar
  • 2 cups water
  • 1/2 ripe honeydew melon, halved and seeded
  • 1/2 ripe cantaloupe, halved and seeded
  • 1 pint fresh berries
  • 1 pint fruit sorbet
  • Fresh mint leaves

How to Make It

  1. Tie mint in a cheesecloth bag, and place in a saucepan. Add sugar and water; bring mixture to a boil. Cook, stirring constantly, until sugar dissolves.

  2. Remove from heat; cover and let cool. Remove and discard cheesecloth bag. Refrigerate mint syrup until ready to serve.

  3. Scoop melons with 1-inch melon baller or ice cream scoop, and place three pieces on each serving plate. Serve with berries, and top with sorbet and fresh mint leaves. Drizzle with mint syrup.