Anise seeds give this honeyed syrup a hint of licorice, while crushed pink or green peppercorns give it just a little bit of bite. The savory flavors are a wonderful complement to the sweetness of the melon. You can make the syrup up to 24 hours ahead of serving and keep in a covered container in the refrigerator.
Ingredients
- 2 cups orange juice
- ¼cup honey
- 1 teaspoon anise seeds
- ¼to ½ teaspoon cracked pink or green peppercorns
- 1 ripe cantaloupe and/or honeydew melon, halved, seeded, and peeled
- 2 teaspoons snipped fresh mint
- 1½ cups fresh red raspberries
- 1 recipe Poppy Seed Yogurt (optional)
- 1 cup purchased granola (optional)
- 8 mint sprigs
How to Make It
- For anise syrup, in a medium saucepan combine orange juice, honey, anise seeds, and peppercorns. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly syrupy. Remove from heat; let cool. Cover and chill for at least 30 minutes or up to 24 hours.
- For melon ribbons, draw a vegetable peeler across each melon half to cut melon ribbons. Place melon in a large bowl. Stir the 2 teaspoons mint into anise syrup. Add anise syrup to melon ribbons; gently toss to coat. Cover and chill for at least 30 minutes or up to 24 hours.
- To serve, using a slotted spoon, divide melon among 8 dessert dishes. Sprinkle with raspberries. Drizzle with some of the anise syrup remaining in bowl. If desired, top with Poppy Seed Yogurt and sprinkle with granola. Garnish with mint sprigs.
