Melon With Serrano Mint Syrup
|Sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced serrano pepper||1⁄2 Teaspoon|
|Minced mint||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Cubed watermelon||4 Cup (64 tbs)|
|Cubed cantaloupe||4 Cup (64 tbs)|
|Cubed honeydew||4 Cup (64 tbs)|
In a small saucepan, combine sugar, water, lemon juice, honey and pepper.
Bring to a boil; cook for 3-5 minutes or until slightly thickened.
Remove from the heat; stir in mint and lemon peel.
Cool to room temperature.
Strain syrup; discard pepper, mint and peel.
In a large bowl, combine melons.
Add syrup; gently toss to coat.
Cover and refrigerate for at least 2 hours, stirring several times.