- 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, cantaloupe, crenshaw or casaba), peeled, seeded, sliced
- Fresh mint sprigs
- 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.