2 medium cantaloupes
2 cups apple juice
1 cup sugar
5 (4 inch) sprigs fresh rosemary
Serves 4 to 6
Cut the canteloupes in half. Scoop our the seeds and using a melon baller, scoop out the flesh into a medium bowl.
Heat the apple juice, sugar and 3 of the rosemary sprigs to the boiling point in a small saucepan over medium-high heat. Pour the juice over the melon balls and chill for at least 2 hours or overnight.
Serve in glass goblets decorated with the remaining rosemary sprigs.