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.