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–+ servings

Cantaloupe Melon Sorbet

Lea Green
5 from 1 vote
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Eis, Nachspeisen & Desserts
Cuisine Deutsch
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
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