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Frozen Melon Balls with Port Wine Syrup




Source of Recipe


Internet


List of Ingredients




1 large ripe cantaloupe
2 cups tawny or ruby port
1/4 cup plus 2 tablespoons packed light brown sugar
Mint sprigs, for garnish



Recipe



Using a sharp knife, cut the cantaloupe in half and scoop out the seeds. Using a melon baller, scoop out balls from the melons. Spread the melon balls on a tray and freeze for at least 1 and up to 3 hours. The melon balls should be ice cold and a little frosty.

Bring the port and brown sugar to a boil in a medium saucepan over high heat. Cook until the mixture is syrupy and reduced to 3/4 cup. Transfer to medium bowl set in a larger bowl of ice water. Let stand until the syrup is cool, about 20 minutes. Cover and refrigerate the syrup until ready to serve.

Divide the frozen melon balls among 6 wine glasses and top each with 2 tablespoons of the syrup. Garnish with mint sprigs and serve immediately.