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
Recipe from
Ingredients
- 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
Preparation
- 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.
Summer Melon with Sherbet and Fresh Mint Syrup Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Gluten-Free
- OCCASION: Summer
- PUBLICATION: Coastal Living
More Recipes for Desserts
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Strawberry Mint Ice Cream
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Summer Sorbet Trio
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