Scoop 2 cups each from the watermelon and the cantaloupe
using a melon baller
. Carve the remainder of the watermelon
out and reserve shell.
Add to a blender
the chopped mint, chopped basil, lemon juice
, simple syrup and amaretto
. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette
to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.