Recipe by Anna Gill
½ ripe honeydew melon, cubed
½ cup water
2 teaspoons brown sugar
½ teaspoon ground cardamom
½ teaspoon ground ginger
5 smallish sprigs of mint leaves
1. Place the water, sugar, cardamom, ginger and 1 spring of mint in a small saucepan. Bring the ingredients to a boil, reduce the heat and simmer until the mixture is the consistency of syrup.
2. Remove the mint sprig from the syrup.
3. Distribute the melon in four dishes. Spoon a little syrup over each dish. Garnish with a fresh sprig of mint and serve.
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