Summer Melon with Sherbet and Fresh Mint Syrup

Serve extra mint syrup in iced tea.

Yield: Makes 8 servings

Ingredients

• 1 1/2  cups  coarsely chopped fresh mint
• 2  cups  sugar
• 2  cups  water
• 1/2  ripe honeydew melon, halved and seeded
• 1/2  ripe cantaloupe, halved and seeded
• 1  pint fresh berries
• 1  pint fruit sorbet
• Fresh mint leaves

Preparation

Tie mint in a cheesecloth bag, and place in a saucepan. Add sugar and water; bring mixture to a boil. Cook, stirring constantly, until sugar dissolves.

Remove from heat; cover and let cool. Remove and discard cheesecloth bag. Refrigerate mint syrup until ready to serve.

Scoop melons with 1-inch melon baller or ice cream scoop, and place three pieces on each serving plate. Serve with berries, and top with sorbet and fresh mint leaves. Drizzle with mint syrup.