1/2 ripe honeydew melon (chilled)
1/2 ripe cantaloupe (chilled)
1/3 ripe watermelon (chilled)
4 cans of lychees in syrup (preferably cold)
1 or 2 sprigs of basil
Using a baller, scoop perfectly round balls out of the 3 melons. Plan on 3 balls per melon per person or approximately 9 melon balls per bowl. Blend the contents of 4 lychee cans in a blender and pour into a fine strainer and let stand over a bowl. Divide the melon balls in chilled bowls and pour about 6 ounces of lychee juice over them. Garnish with the tiniest leaves of basil picked from the sprigs. Serves 4 to 6.
