Melon with Port and Mint
Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small saucepan. Stir over low heat until sugar dissolves. Bring to simmer. Remove from heat. Cover; let syrup stand at room temperature at least 2 hours or overnight.
Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh mint. Arrange melon slices on platter. Pour Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.
-1/3 cup water
-4 tablespoons minced fresh mint
-3 tablespoons sugar
-1/3 cup tawny or ruby Port
-2 to 3 melons (such as honeydew or cantaloupe), peeled, seeded, sliced
-Fresh mint sprigs