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An elegant, refreshing dessert.

~Cantaloupe & Port~

1/3 cup water

4 Tablespoons fresh mint

3 Tablespoons honey

1/3 cup ruby port

3 cantaloupe

fresh mint sprigs for garnish

Combine 1/3 cup water, 2 Tablespoons minced mint and honey in a saucepan. Stirring over low heat, bring to gentle simmer. Remove from heat. Cover. Allow syrup to sit at room temperature for 2-8 hours. Strain into small bowl. Stir in port and 2 Tablespoons fresh, minced mint. Remove cantaloupe flesh with melon baller. Arrange melon balls in martini glasses or dessert cups. Pour port syrup over. Garnish with mint sprigs.

Enjoy!

~Melissa