Champagne Melon Balls
|For ginger syrup|
|Water||1⁄2 Cup (8 tbs)|
|Fresh ginger slices||3 (Thin)|
|Honeydew melon||1⁄2 Cup (8 tbs)|
|Cantaloupe balls||1⁄2 Cup (8 tbs)|
|Watermelon balls||1⁄2 Cup (8 tbs)|
|Chopped crystallized ginger||2 Teaspoon|
|Chilled champagne||4 Cup (64 tbs)|
Place syrup ingredients in a small saucepan and bring to a boil.
Reduce heat to medium-low.
Cover and simmer for 15 minutes or until slightly thickened.
Remove ginger slices.
Let syrup cool, then cover and refrigerate until very cold.
To serve, divide melon balls evenly among 4 champagne glasses.
Place 1/2 teaspoon crystallized ginger and 1 teaspoon ginger syrup in each glass.
Fill each glass with champagne.