If you have a melon baller, this is the perfect time to go through the drawer and find it. It’s really hot outside and this melon recipe is just the right recipe to keep you cool, and offer you an elegant appetizer or dessert course for these humid and extremely hot days.
The melon recipe is easy to make and you can use any kind of melon or a mixture. I think I’d love the cool colors of honeydew and cantaloupe, or the bright and sweet red of watermelon with fresh mint.
Whatever you choose from your garden will be delicious.
1/3 cup water
1/3 cup sugar
3 tablespoons snipped fresh mint
¼ cup rum (optional-but you can use a tiny bit of rum
flavoring if you choose not to use the rum)
1 tablespoon lime juice
6 cups melon balls, your choice, honeydew, cantaloupe (muskmelon) or watermelon
Fresh mint to garnish
Sugar syrup- in a small saucepan combine the water, sugar, and mint. Bring to a boil, stirring constantly. Remove from the heat and strain to remove the mint. Stir in the rum, and the lime juice. Cool the syrup thoroughly. In a large bowl, combine the melon balls, and cooled syrup. Cover and chill for 3 hours. To serve, spoon the melon balls into sherbet glasses, or stemmed glasses. Pour the syrup over the melon balls in the glasses and garnish each glass with a sprig of fresh mint.
Spring ephemerals are some of the first plants to flower in the early spring long before most trees leaf out. They tend not to like the heat and will quickly disappear if temperatures get above 80 degrees. Spring ephemerals leaf out, bloom, go to seed, spread themselves about and then enter dormancy; they don't really die. All this happens in a two-month period, making them some of the most efficient of the flowering plants. That is what makes these plants so very special.
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