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Ingredients
- 1/3 cup water
- 4 tablespoons minced fresh mint
- 3 tablespoons sugar
- 1/3 cup tawny or ruby Port
- 2 to 3 melons (such as honeydew, cantaloupe, crenshaw or casaba), peeled, seeded, sliced
- Fresh mint sprigs
Method
- Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small saucepan.
- Stir over low heat until sugar dissolves.
- Bring to simmer.
- Remove from heat.
- Cover; let syrup stand at room temperature at least 2 hours or overnight.
- Strain syrup into small bowl.
- Stir in Port and 2 tablespoons minced fresh mint.
- Arrange melon slices on platter.
- Pour Port syrup over.
- Cover and chill 2 hours.
- Garnish with mint sprigs.
