Summer Melon with Sherbet and Fresh Mint Syrup Recipe Print Page

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Photo by: Photo: Becky Luigart-Stayner; Styling: Kathy Calnen

Summer Melon with Sherbet and Fresh Mint Syrup

Serve extra mint syrup in iced tea.

Coastal Living JULY 2007

Yield: Makes 8 servings

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.

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Summer Melon with Sherbet and Fresh Mint Syrup recipe