- 1/4 cup sugar
- 10 - 12 mint leaves
- 1 pound chopped cantaloupe (3 cups), plus 6 wedges
- 1/4 cup apricot preserves
In saucepan, 1 bring sugar, mint and 1/4 cup water to a boil. Strain; discard mint. In blender, puree syrup with chopped cantaloupe, preserves and a pinch of salt; transfer to 9-by-13-inch glass dish. Freeze until firm, 2 to 3 hours. Scrape with fork; divide among glasses. Garnish with cantaloupe wedges.