Ingredients
1/3 cup sugar1/3 cup water1/4 cup lemon juice3 tablespoons honey1/2 teaspoon minced serrano pepper1/4 cup minced fresh mint1 tablespoon grated lemon zest4 cups each cubed watermelon, cantaloupe and honeydew
Preparation
In a small saucepan, bring sugar, water, lemon juice, honey and serrano pepper to a boil; cook 3-5 minutes or until slightly thickened. Remove from heat; stir in mint and lemon zest. Cool completely.
Strain syrup; discard pepper, mint and lemon zest. In a large bowl, combine melons. Add syrup; gently toss to coat. Refrigerate, covered, at least 2 hours, stirring several times.
