Recipe
from the Pennsylvania’s Broadway Limited (“Dining by
Rail” by James Porterfield)
Melon Mint Cocktail
½ cup sugar
½ cup water
1 Tbsp. mint
leaves, chopped
Juice of 1
lemon, strained
Juice of 1
orange, strained
1 large melon
of the season
In saucepan,
stir sugar and water together, bring to boil, and
reduce heat to slow boil for five minutes. Place
chopped mint in bowl. Pour boiling syrup over mint.
Stir to mix, set aside to cool. Strain syrup and
stir in lemon juice and orange juice. Place in
refrigerator and chill through. Meanwhile, halve the
melon remove seeds, cut into balls, and chill. To
serve, place ten melon balls in dish, pour syrup
over all, and garnish with fresh mint sprigs.