Saturday, October 2, 2010

Melon Salad

It's been a crazy summer around here so cooking hasn't been a huge priority. I made this salad for a BBQ about a month ago and it was really good so I figured I should throw it up here before you can't find melon anymore... I will maybe cut down on the mint just a bit next time but overall it was good, especially after it had had a chance to sit for a couple of hours. Plan ahead, it's worth it

Melon Salad
approx 8 servings
adapted from Giada De Laurentiis

1/2 cup water
1 cup sugar
3 1/2 cups (approx) watermelon balls (chunks will obviously work as well)
3 1/2 cups (approx) canteloupe balls
1/3-1/2 cup mint leaves packed
1/4 cup lemon juice
1 tsp amaretto opt.

Begin by making the simple syrup. Combine the sugar and water in a saucepan over med. heat. Bring to a low simmer and stir, making sure that all sugar is dissolved. It should only take a couple of minutes of simmering. The liquid will thicken slightly and should remain clear. Remove from heat and let cool. (Remember you are only using a portion of this syrup. Refrigerate the remainder for a few days for use in another recipe)

Cut melon into either balls or chunks. Place in large mixing bowl and set aside.

Once the syrup is cooled, blend 1/4 cup of the simple syrup, mint, lemon juice and amaretto in a blender until mint is finely chopped.

Pour the mixture over the melon pieces and combine well.

Serve right away or cover and refrigerate until needed.

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