Melon Salad Recipe
(makes about 8 servings)
adapted from Giada De Laurentiis
Ingredients:
1/2 cup water
1 cup sugar
3 1/2 cups (approximately) watermelon balls
3 1/2 cups (approximately) cantaloupe balls
1/2 cup mint leaves, packed
1/4 cup lemon juice
1 teaspoon amaretto (optional)
Directions:
- Begin by making the simple syrup. Combine the sugar and water in a saucepan over medium 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 if you’d like, for use in another recipe. It’s great for sweetening tea or water.)
- Next, using a melon baller, scoop about 3 1/2 cups of watermelon and 3 1/2 cups cantaloupe into a large mixing bowl and set aside. If you don’t have a melon baller you can always cut up the melon into about 1-1 1/2″ squares.
- Once the simple syrup has 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.
(picture and recipe borrowed from www.shewearsmanyhats.com)