A Light Finish

If you know me at all, you know that I am all about dessert after dinner. After lunch. Occasionally, after breakfast.

A meal, without something at the end, just doesn't feel right to me.

However, my expanding waistline doesn't feel right to me, either. And it is darned hot out here in the Southwest, so heavy desserts just don't appeal. (However so many beautiful things are blooming!)

Here is a light dessert that leaves you feeling good, and has numerous variations. And, now that all the melons are in season, it’s a no-brainer!

Stay cool!

~ David

Marinated Melon Balls

1 orange-flesh melon: cantaloupe, Dulcinea

1 green-flesh melon: honeydew

1 small seedless watermelon

1/2 cup tequila

juice of 1 lime

2 tablespoons sugar

mint sprigs, for garnish

Slice melons on half and scoop out the seeds from the orange- and green-fleshed melons.

Using a small melon baller, make 24 balls from each melon. You should only need half the melon; reserve the rest for other uses.

Place all the melon balls in a medium bowl.

Place the tequila, lime juice, and sugar in a small saucepan. Bring to a boil, and stir to ensure all the sugar has dissolved. Remove from the heat and let cool.

When cool, drizzle over the melon balls, then stir to coat. Refrigerate until ready to serve, stirring a couple of times to distribute the syrup.

Spoon the melon balls into pretty wine glasses, and top with a sprig of mint or a candied violet.

Serves 6.

Variations:

-    use limoncello with a little extra added lemon juice

-    use amaretto with some orange juice, then top with a crumbled amaretto cookie

-    use no alcohol, but simply a blend of lime juice and lavender syrup