Melon with Orange-Ginger Syrup
Add a drizzle of ginger-infused syrup -- made with orange juice, sugar, ginger, and Cointreau -- and a garnish of mint and orange zest for a cool dessert on a sweltering afternoon.
Good Things for Easy Entertaining
- 1 cup freshly squeezed orange juice, strained (about 4 oranges), plus zest of 2 oranges
- 1 cup sugar
- 1/2 ounce ginger, thinly sliced
- 2 tablespoons Cointreau
- 1 small honeydew melon, cut in half, seeded
- 1 small canary melon, cut in half, seeded
- 1 cantaloupe, peeled, seeded, and cut into 1-inch wedges
- Mint sprigs, for garnish
- <u>Orange Lace Cookies</u>
- Fill a large bowl with ice and water; set aside. Place the orange juice, sugar, and ginger in a small saucepan over medium heat; bring to a boil. Let simmer, stirring occasionally, until sugar has dissolved and syrup has thickened, about 15 minutes. Remove from heat; strain syrup into a clean bowl; add the Cointreau; stir to combine. Set bowl in ice bath, or chill in refrigerator, until syrup is cold.
- Using different sizes of melon ballers, cut balls from the honeydew and canary melons. Place balls in a medium bowl; add 1/2 cup cold syrup and orange zest. Toss to combine.
- To serve, arrange cantaloupe on a platter. Spoon melon balls on top. Serve extra melon balls on the side. Drizzle melons with syrup; garnish with mint. Serve with Orange Lace Cookies and remaining syrup on the side.
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