Canteloupe and Coconut "sorbet"
"This is actually a melon granita blended after the fact with full-fat coconut cream!"
- Ready In:
- 6hrs 15mins
- Ingredients:
- 3
- Yields:
-
1 qt
- Serves:
- 8
ingredients
- ripe canteloupe melon, approx 8 cups
- 1⁄2 cup simple syrup
- 1 (4 ounce) can coconut cream, unsweetened
directions
- put simple syrup and melon cut into chunks into blender or processor and blend until combined.
- removed from blender or processor container and place into container that permits stirring.
- store container in freezer and every two hours stir to break up the mixture and improve the texture.
- when fully frozen, put coconut cream into processor or blender and add the frozen granita, blend until creamy.
- return to freezer, eat when desired.
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RECIPE SUBMITTED BY
Karyl Lee
United States
I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am
working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title.
The illustration above is one I created for a local orchard's street sign.
