Recipe information
Yield
Makes 6 servings
Ingredients
2 cups water
1 cup sugar
1 1-ounce piece fresh ginger, sliced
3 whole cloves
1 3-inch cinnamon stick
1 teaspoon whole black peppercorns
1 tablespoon dark rum
1 honeydew melon, halved, seeded
1 cantaloupe melon, halved, seeded
Preparation
Step 1
Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour. (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)
Step 2
Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.
