Summer Melon Salad

Begin by making the simple syrup. Combine the sugar and water in a saucepan over medium heat. Bring to a low simmer and stir, making sure that all sugar is dissolved. It should only take a couple of minutes of simmering. The liquid will thicken slightly and should remain clear. Remove from heat and let cool. (Note: You are only using a portion of this syrup. Refrigerate the remainder for a few days if you’d like, for use in another recipe. It’s great for sweetening tea or water.)

Next, using a melon baller, scoop about 3 1/2 cups of watermelon and 3 1/2 cups cantaloupe into a large mixing bowl and set aside. If you don’t have a melon baller you can always cut up the melon into about 1-1 1/2″ squares.

Once the simple syrup has cooled, blend 1/4 cup of the simple syrup, mint, lemon juice and amaretto in a blender until mint is finely chopped.

Pour the mixture over the melon pieces and combine well.

Serve right away, or cover and refrigerate until ready to serve.