Melon with Lavender Syrup

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1/4 c lavender flowers; Fresh or dried
1/2 c Sugar
2 tb Orange juice
1/2 c Water
1/4 c dessert wine, sweet; *
mint leaves, fresh
1 lg melon; Ripe, cubed

Original recipe makes 4



*Sauterne, Grenache or sweet Reisling. Bring sugar, water, wine and orange juice to a boil; reduce heat and simmer for 5 minutes, stirring once or twice to dissolve sugar. Add lavender flowers. Cover and steep for 1 to 2 hours. Strain out lavender flowers, pressing on pulp. To serve, pour syrup over melon; gently toss. Garnish with mint leaves. Yield: 4 to 6 servings. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherds Garden Seeds" catalog. Pg. 26. Posted by Cathy Harned.

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