seedless watermelon, cut into 1x1 inch cubes
6 oz. (more or less) Blueberry Balsamic reduction
mint or basil leaves for garnish
Place 8 ounces of Blueberry Balsamic in a double boiler. Heat until the balsamic is reduced to 6 ounces.
After cutting the melon into 1x1 inch cubes, use a small melon baller to make a round hole in the center of each cube. Don't scoop too wide or low. The sides and bottom must remain intact so the syrup won't leak out.
Turn the cubes over on a paper towel and drain them for about 20 minutes. At this point, the cubes can be refrigerated, wrapped in plastic wrap and held in the refrigerator for up to a couple of hours.
When ready to serve, add just a few drops of the Blueberry reduction syrup in the center and place each cube on top of a mint or basil leaf.
*Note: Try using any flavour of balsamic that you like!