Sunday, October 14, 2012
Honeydew Melon Kissed With Anisette
1 large ripe honeydew melon, peeled and seeded
1/3 cup anisette liqueur
Cut the honeydew melon into bite-sized pieces and put in a pretty salad bowl.
Sprinkle the anisette into the bowl, toss to coat well, then cover bowl with plastic wrap and refrigerate for 1 hour.
Serve cold.
Makes 4 dessert servings.
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