Melon with Pernod and Mint

3/4 cup sugar
34 cup fresh mint leaves, torn in half
1/4 cup Pernod (See note.)
2 large cantaloupes or 1 cantaloupe and 1 honey dew melon
Fresh mint sprigs and julienned mint for the garnish

1. Combine 2 cups water and the sugar in a heavy, medium saucepan set over medium-high heat. Stir until the sugar is dissolved. Then bring to a boil and boil 5 minutes without stirring. Remove from the heat.

2. Place the torn mint leaves in a medium mixing bowl and pour the warm sugar mixture over them. Let steep for 45 minutes. Then strain into a glass bowl, and discard the mint. Stir in the Pernod.

3. Halve (cutting though the stem ends) the melons and scrape out the seeds. Cut each half lengthwise into 8 wedges. Peel the wedges. Cut the wedges in half horizontally. Each melon will yield 32 wedges. Place the peeled melon slices in a shallow, glass or ceramic dish and pour the strained mint mixture over them. Cover with plastic wrap and refrigerate at least 3 hours or better overnight, stirring several times.

4. To serve, skewer the melon wedges with 6-inch skewers. Arrange on a serving platter and garnish with fresh mint sprigs and some julienned mint. Makes 64 servings.

Note: Pernod is a French licorice-flavored liqueur that is available where wine and spirits are sold.

From First Impressions (1992 Morrow) by Betty Rosbottsom