Nothing refreshes like ice cold balls of melon, and for good reason. Melon’s high water content makes it an ideal summer snack. Combine three different types of melon, enhance just a bit and enjoy a low-cal, vitamin packed indulgence.
INGREDIENTS:
1 cantaloupe
1 canary melon (or other)
1 seedless watermelon
1/4 cup mint leaves
1/4 cup pure cane sugar*
INSTRUCTIONS:
Use a melon baller or simply cube all three melons into one large bowl. Pluck mint leaves from stem, wash and stack 4 to 5 deep. Slice thinly across the leaf and toss into the melons. Keep ice cold and serve over a dish of shaved ice. Grate and sprinkle cane sugar over individual bowls at the last second.
*Pure cane sugar can be found at Asian or East Asian shops or in grocery stores with an ethnic section. It looks like a big chunk of maple sugar candy and has a delicious caramel/molasses taste. If you can’t source this ingredient, substitute Demerara or Turbinado Sugar.
Prep Time 15 minutes
Serves 24
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