Melon With Ginger Lemon Syrup

yield: 2 cups (4 servings) by Mark Hall

Any sweet melon can be used such as canteloupe, honeydew, or
watermelon. The light taste of ginger gives it an unexpected lift.

1 inch-long slice gingerroot, grated or shredded
11/2 tablespoons sugar
11/2 teaspoons lemon juice
1/2 cup plus 2 tablespoons water
11/2 teaspoons arrowroot
2 cups sliced sweet melon
11/2 teaspoons mint or Italian parsley for garnish

Add the ginger, sugar, and lemon juice to the 1/2 cup water in a
saucepan and bring to a boil. Let cook for a few minutes. Dilute the
arrowroot in 2 tablespoons of cold water. Stir into the liquid after
it has simmered for a while. When it starts to thicken, turn off the
heat. Let it cool. Divide the melon slices into 4 bowls, drizzle the
syrup over each portion, garnish with mint or parsley, and serve.
Serving size 5 1/2 cup

51 calories
0.2 grams total fat
0.2 grams saturated fat
0 milligrams cholesterol


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