Cantaloupe with Cardamom-Scented Yogurt
1/3 cgranulated sugar
2 Tbspfresh lemon juice (zest the lemon first and save for garnishing)
1 tsprose water
4 ccantaloupe balls
1/4 tspground cardamom
1 cplain greek yogurt (or 1 cup regular plain yogurt, strained and drained)
·mint leaves, for garnish (fresh lemon verbena will work)
How to Make Cantaloupe with Cardamom-Scented Yogurt
- 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.