Ingredients:
1/2 small honeydew melon
1 medium cantaloupe
2 pounds watermelon wedge
mint sprigs (for garnish)
Dressing:
1/4 cup sugar
2 tablespoons water
2 tablespoons creme de menthe
Instructions:
Remove seeds from melons; cut into
1-inch balls. Place melon balls in a glass bowl. Pour on Minted Dressing
and mix lightly. Cover and refrigerate for 2 to 3 hours to blend flavors.
Serve in a glass bowl, garnished with mint sprigs.
Minted Dressing: In a small pan
mix sugar and water. Bring to a boil and boil, uncovered, for 1 minute.
Remote from heat and stir in creme de menthe. Let stand until cool. Yields
about 1/3 cup.
Quantity:
Makes 6 servings.
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