Instructions: Make Syrup:
In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat and cool syrup completely.

Discard zest. Syrup may be made 1 day ahead and chilled, covered.

Make Cream:
In a small food processor blend cream ingredients and a pinch salt until very smooth, about 1 minute.

Chill cream, covered, at least 3 hours and up to 24. Just before serving, in a large bowl toss together melon balls and syrup and divide among 6 stemmed glasses. Top each serving with generous dollop of cream and garnish with zest.

Yield: 6 servings

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