Summer Melon with Sherbet and Fresh Mint Syrup
Photo: Becky Luigart-Stayner; Styling: Kathy Calnen
Serve extra mint syrup in iced tea.
Yield: Makes 8 servings
- 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
- 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.
- Remove from heat; cover and let cool. Remove and discard cheesecloth bag. Refrigerate mint syrup until ready to serve.
- 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.
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