Cantaloupe Melon Sorbet
Zutaten
- 2 Cantaloupe melons (each approx. 700-750 g / 24.7-26.5 oz)
- 100 g (3.5 oz) Coconut Cream (the solid part of a chilled coconut milk)
- 2-3 tbsp. agave syrup or rice syrup
- 1 tbsp. lemon juice
- Fresh mint leaves for garnish
- Optional: Grated coconut for garnish
Anleitungen
- Halve the melons and remove the seeds. Remove the flesh of 1.5 melons from the skin and freeze overnight. Keep the rest of the melon in the fridge. Refrigerate a can of coconut milk so that the fat, solid "cream" is separated from the coconut water.
- Put the frozen melon chunks, the coconut cream, 2-3 tbsp agave syrup and 1 tbsp lemon juice in a mixer and blend till smooth. Spread the melon mixture into a mould and refrigerate in the freezer for approx. 2 hours. Before serving, slightly defrost the melon sorbet.
- Enjoy melon sorbet with fresh melon pieces (of the remaining melon half) garnished with mint and sprinkled with grated coconut.