8 Servings
1 Melon (15" long x 7-1/2" dia) Watermelon
2 Tsp Lemon Zest
2 Tbsp Spearmint
1/4 Cup Sugar
1 Melon, medium (about 5" dia) Melons
1/4 Cup Lime Juice
PREPARATION: Cut watermelon and cantaloupe into 24 thin wedges.
Finely chop mint.
In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved.
Stir in lime juice and zest.
Cover and refrigerate until cool, about 1 1/2 hours.
(Syrup can be made ahead and chilled, covered, up to 3 days.
)
In 1 very large or 2 medium plastic containers, combine melon wedges.
Refrigerate until cold, about 1 1/2 hours.
(Melons can be sliced and chilled up to 12 hours ahead.
)
As close to serving time as possible, stir mint into syrup and drizzle over melon wedges.
Serve chilled.