Ingredients
3 jasmine green tea bags
2 cups warm water
2 tablespoons honey
2 pounds mixed melons, such as canary, cantaloupe, and honeydew, sliced into wedges
1/2 cup mint leaves
Preparation
Let tea bags steep in warm water for 3 to 5 minutes. Remove tea bags, and stir in honey.
Arrange melon wedges in a 9-by-13-inch baking dish, and pour tea syrup over top. Sprinkle with mint, and refrigerate, flipping melon halfway through, for 45 minutes. Serve with syrup.
