With the heat and the dry conditions melons are doing great this year so don't miss out. Mix it up with cantaloupe and canary melons, both on the stand this week. Plus we've got basil and mint. Grab the Amaretto and its just about done! A last salute to summer melons ~ enjoy!
What you need:
1/2 cantaloupe, cut in half, seeded
1/2 Canary melon, cut in half, seeded
2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
1 lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto
Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller (or chunk into 1" squares if easier). Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.