• 1 seedless watermelon, rind removed, cut into chunks
• 1 ripe canteloupe, rind removed, cut into chunks
• 1 ripe honeydew, rind removed, cut into chunks
• 1 lb. Strawberries, hulled and halved
• 2 cups White Sugar
• 2 cups water
• 10 - 15 Fresh Mint Leaves (stems are fine)
• Juice of 1/2 Lime
• zest of 1 Lime
• ½ to 1 tsp Cayenne Pepper, to taste

Make the Simple Syrup

In a nonstick saucepan, combine sugar and water over medium heat. Bring to a gentle simmer, stirring constantly, and cook until sugar has dissolved. Lower heat if the liquid begins to simmer rapidly. You do NOT want the syrup to turn brown and caramelize. Continue to cook and stir occasionally until the liquid has reduced to the consistency of maple syrup.

infuse the mint and lime

Remove the syrup from the heat. While still very hot, stir in the lime juice and drop in the fresh mint, stems and all. Let stand until the syrup has cooled. Then, remove the mint leaves, pressing out any syrup through a fine mesh seive. Discard the mint.

Now that the syrup is cool, brighten up the flavors by adding the lime zest, and then the cayenne pepper: Add ½ tsp cayenne, taste, and then add more if desired. I like a nice kick and my guests always enjoy it, too. Don't worry if you think you've gone too hot, the melon will cool it down.

Serve syrup drizzled over and tossed with fruit salad just before serving, or serve alongside as a dip. Garnish with lime slices and fresh mint chiffonade.