In a smaller bowl mix together the ouzo, sugar and water. Stir well until the sugar dissolves. Pour over the cantaloupe. Add the finely chopped mint. Mix well and set aside for approximately 2 hours. If you will be setting it aside for longer than 2 hours, keep it in the refrigerator. Bring to room temperature before serving.
2 tbsp (30 mL) ouzo, 1 teaspoon sugar, 1 tbsp (15 mL) water, 1/2 teaspoon finely chopped fresh mint