Minted Cantaloupe Balls
|Ripe cantaloupe||1 Large|
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Green food coloring||2 Drop|
Using a melon-ball cutter, cut out balls (about 3 cups) from cantaloupe; cover and chill thoroughly.
Combine sugar, cornstarch, and salt in a saucepan.
Blend in the water.
Stir in mint leaves and bruise by pressing with back of a spoon.
Stirring constantly, bring rapidly to boiling and cook until mixture is transparent and slightly thickened.
Remove from heat; cool slightly and strain.
Mix in butter and then food coloring.