Minted Cantaloupe Balls Recipe
Ingredients
| 1 large ripe cantaloupe | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 1/2 Teaspoon | |
| Few grains salt | ||
| Water | 3/4 Cup (16 tbs) | |
| Mint leaves | 12 | |
| Butter/Margarine | 1 Tablespoon | |
| Green food coloring | 2 Drop | |
| Mint sprigs | ||
Directions
Using a melon-ball cutter, cut out balls (about 3 cups) from cantaloupe; cover and chill thoroughly.
Combine sugar, cornstarch, and salt in a saucepan.
Blend in the water.
Stir in mint leaves and bruise by pressing with back of a spoon.
Stirring constantly, bring rapidly to boiling and cook until mixture is transparent and slightly thickened.
Remove from heat; cool slightly and strain.
Mix in butter and then food coloring.
Chill.
Combine sugar, cornstarch, and salt in a saucepan.
Blend in the water.
Stir in mint leaves and bruise by pressing with back of a spoon.
Stirring constantly, bring rapidly to boiling and cook until mixture is transparent and slightly thickened.
Remove from heat; cool slightly and strain.
Mix in butter and then food coloring.
Chill.
Chef
