Saturday, October 2, 2010
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.