"Bite-sized pieces of fruit readily absorb the rose-water syrup in this fragrant dessert." From Organic Life magazine June 2016. Enjoy for breakfast, Elevenses, light lunch meal... Greek and Middle Eastern flavors!
In a small saucepan over medium heat, bring sugar and ⅓ cup water to a simmer, stirring until sugar has dissolved. Remove from heat, add lemon juice and rose water, and *cool completely*.
Transfer the simple syrup to a large bowl and toss with melon balls; chill for 1–4 hours.
To serve, stir ground cardamom into yogurt and place ¼ cup yogurt on each individual serving plate. Add 1 cup melon balls along with some syrup; garnish with mint and lemon zest. A scattering of almonds or pistachios is another option.
Note: Prep time indicated does not include chilling time.