Summer Melon with Sherbet and Fresh Mint Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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