- 1 1/2 cups water
- 1/2 cup sugar
- 1 cup packed fresh mint leaves
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 small watermelon, cut into wedges
- 1 cantaloupe, seeded and cut into wedges
- 1/2 honeydew melon, cut into wedges
- 1/2 pineapple, cut lengthwise into 1/2-inch wedges
- Garnish: fresh mint sprigs
- In a saucepan bring water and sugar to a boil, stirring until sugar is dissolved. In a heatproof bowl pour syrup over mint and steep 5 minutes. Strain mixture through a fine sieve into a pitcher, discarding mint, and stir in lemon juice. Chill syrup, covered, at least until cold and up to 1 week.
- Arrange fruit on a large platter and garnish with mint sprigs. Serve syrup on the side.