In sauce pan, combine sugar, water, and mint, and bring to a boil. Boil and stir until candy thermometer reads 240 degrees F (soft ball stage). Remove from heat, and allow to cool. Discard mint.
Combine the strawberries and melon.
Just before serving, fill tall glasses with fruit and drizzle with 1 Tbsp. syrup. Add ginger ale to each glass. Garnish with a thin wedge of cantaloupe and a whole strawberry on the rim of the glass. Add a colorful straw, and long handle ice tea spoon. Enjoy.
Source: This was on the back of a mailed advertisement
By Vi Johnson from Moorpark, CA
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Combine apple juice concentrate, fruit and spices in saucepan. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes; strain juice into pitcher. Chill in refrigerator.
Chill glass jars or goblets in freezer several hours before serving. Place mango juice, ice cubes and lime juice in blender. Cover and blend on high about 45 seconds or until smooth.
Place strawberries in container of an electric blender; process until smooth. Combine strawberry puree, white grape juice, and carbonated water.