Serves: 4
Total Calories: 90
1 In a saucepan, combine the water, sugar, and mint leaves. Bring to a simmer and cook 1 minute or until the leaves are wilted. Remove from the heat. Let cool, then pass the syrup through a fine-mesh strainer into a bowl to strain out the mint leaves.
2 Place the melon on a serving platter and pour the syrup over the melon. Chill in the refrigerator briefly. Serve garnished with mint leaves.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Honeydew in Mint Syrup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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