Melon with Pernod and Mint

3/4 cup sugar
34 cup fresh mint leaves, torn in half
1/4 cup Pernod (See note.)
2 small to medium ripe cantaloupes
Fresh mint sprigs for the garnish optional

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 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, and then peel and discard the rinds. Place the peeled melon slices in a shallow, nonreactive serving dish and pour the strained mint mixture over them. Cover with plastic wrap and refrigerate at least 2 hours or overnight, stirring several times.

4. Serve the melon wedges in the dish and garnish with a mint sprig or two if you like. Serves 6.

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

Adapted from First Impressions (1992 Morrow) by Betty Rosbottom