Ingredients: 2 cups water 1 cup sugar 1⁄3 cup fresh tarragon, crushed 2 cups cantaloupe, cubed 2 pounds black and red plums, halved and pitted 2 teaspoons lime juice

Directions: Simmer water and sugar in a saucepan. Transfer 1⁄2 cup hot syrup to a bowl and stir in tarragon; cool. Chill remaining syrup. Strain tarragon syrup. For cantaloupe ice, puree cantaloupe and stir in tarragon syrup; freeze. Dice enough plums to measure 2 cups. Coarsely chop remaining plums and puree with 1 cup chilled syrup; strain. Stir in diced plums, lime juice, and remaining chilled syrup. Serve topped with frozen cantaloupe ice. Serve in a pretty clear glass, such as a martini glass. (From Ronda Magnusson of Hartford) *See more recipes in our soups & stews collection