Melon With Basil and Chili

• 13 cup water
• 13 cup sugar
• 13 cup basil, Stems separated, and leaves torn
• 1 tablespoon finger chili, finely choppped (red or green)
• 1 tablespoon lemon zest
• 4 cups honeydew melon, 1-inch pieces
• 12 teaspoon salt
• 2 tablespoons extra virgin olive oil

1. In a saucepan, bring water and sugar to a boil.
2. Add basil stems, chili and lemon zest, remove from heat.
3. Allow the syrup to cool to room temperature, then refrigerate for 15 minutes or up to 24 hours.
4. Remove basil stems and discard.
5. In a bowl, toss melon with the chilled syrup.
6. Add salt and basil leaves, and gently toss.
7. Drizzle with olive oil and serve.

water, sugar, basil, finger chili, lemon zest, honeydew melon, salt, extra virgin olive oil

Taken from www.food.com/recipe/melon-with-basil-and-chili-458959 (may not work)