To make this refreshing, floral dessert, marinate melon wedges in aromatic jasmine green tea.
- Total Time:
- Servings: 4
- Yield: Serves 4
Source: Martha Stewart Living, August 2011
- 3 jasmine green tea bags
- 2 cups warm water
- 2 tablespoons honey
- 2 pounds mixed melons, such as canary, cantaloupe, and honeydew, sliced into wedges
- 1/2 cup mint leaves
Let tea bags steep in warm water for 3 to 5 minutes. Remove tea bags, and stir in honey.
Arrange melon wedges in a 9-by-13-inch baking dish, and pour tea syrup over top. Sprinkle with mint, and refrigerate, flipping melon halfway through, for 45 minutes. Serve with syrup.