Minty melon balls
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mild honey |
| ⅔ | cup | Water |
| ½ | teaspoon | Ground cardamom |
| 2 | tablespoons | Chopped fresh mint |
| ⅔ | cup | Fresh orange juice |
| ½ | cup | Fresh lime juice |
| 1 | teaspoon | Grated orange peel |
| 2 | Cantaloupes | |
| 1 | large | Honeydew melon |
| Fresh mint leaves fo | ||
| A few tbs. light rum | ||
Directions
Combine the honey, water, and cardamom in a medium suacepan and bring boil. Reduce heat and simmer for 5 minutes. Pour over the mint in a medium-size bowl and set aside to cool. Stir the orange and lime juic and orange rind into the cooled mint mixture. Cut the melons in half scrape out the melmon flesh, placing the balls in another medium-sized bowl. Strain the syrup over the fruit. Cover and refrigerate until serving time, stirring occasionally. Serve cold in sherbet glasses or small bowls, garnished with mint leaves. Add the rum before serving to marinate a bit. Recipe from "The Thanksgiving Cookbook". Submitted By TANANA REYNOLDS On 05-22-95