3/4 cup water 1/2 cup granulated sugar 4 teaspoons freshly-squeezed lemon juice 2 to 3 teaspoons finely-chopped fresh ginger 2 teaspoons finely shredded lemon zest (peel) 4 cups watermelon, cantaloupe, and/or honeydew balls or cubes 1/3 cup flaked coconut (optional)
In a small saucepan over medium heat, combine water, sugar, lemon juice, and ginger. Bring just to boiling; reduce heat to low and simmer, uncovered, for 5 minutes. Remove from heat; stir in lemon zest (peel). Let cool to room temperature.
Before using the ginger syrup, strain off and discard the ginger and lemon zest
Pour approximately 3/4 of the ginger syrup over the melon balls, stirring gently to coat. Cover and refrigerate for 2 hours.
To serve, spoon melon balls and a little of the remaining ginger syrup into individual dessert dishes. Sprinkle with coconut.