|¼ cup||Finely chopped ginger|
|¼ cup||Triple sec|
Put the ginger, triple sec, sugar, and water into a saucepan. Cook over medium heat until just boiling, then reduce heat and simmer for ab out 20 minutes, until ginger is golden and soft, and sauce is syrupy. Let cool.
Cut melons into balls, then pour syrup over and toss gently.
Refrigerate and let sit overnight.
From: ALISON MEYER
From: Pat Stockett Date: 06-18-95 (159) Fido: Cooking
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