Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Mild honey
2/3 c Water
1/2 ts Ground cardamom
2 tb Chopped fresh mint
2/3 c Fresh orange juice
1/2 c Fresh lime juice
1 ts Grated orange peel
2 Cantaloupes
1 lg Honeydew melon
Fresh mint leaves fo
A few tbs. light rum

Combine the honey, water, and cardamom in a medium suacepan and bring
boil. Reduce heat and simmer for 5 minutes. Pour over the mint in a
medium-size bowl and set aside to cool. Stir the orange and lime
juic and orange rind into the cooled mint mixture. Cut the melons in
half scrape out the melmon flesh, placing the balls in another
medium-sized bowl. Strain the syrup over the fruit. Cover and
refrigerate until serving time, stirring occasionally. Serve cold in
sherbet glasses or small bowls, garnished with mint leaves. Add the
rum before serving to marinate a bit. Recipe from "The Thanksgiving
Cookbook". Submitted By TANANA REYNOLDS On 05-22-95

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