Watermelon and Cantaloupe Salad with Mint Vinaigrette

Ingredients 1 bunch fresh mint, chopped (I used a very small handful, plus 4 small basil leaves) 1/4 cup lemon juice, from about 1 lemon 1/4 cup simple syrup, recipe follows 1/8 teaspoon amaretto (I used Grand Marnier) 2 cups watermelon balls, from about half a watermelon 2 cups cantaloupe balls, from about 1 cantaloupe Directions In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth. In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve. Simple Syrup: 1/2 cup water 1 cup sugar In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Yield: 1 cup