Melon in Anisette
At first glance this may seem a rather unusual combination, but it is one that is most refreshing.
Use a good Spanish or Italian anisette.
1 large ripe honeydew melon, seeded
Cut the flesh into bite-size pieces (or into balls with the aid of an melon baller) and place in a serving bowl.
Sprinkle with the anisette, cover, and refrigerate for at least an hour before serving.
Makes 4 servings.