Serves 4
1 medium cantaloupe (3-3.5 lbs) cut into 1 inch cubes (about 4 cups)
½ cup sugar
1.5 TBSP freshly squeezed lemon juice (about half a lemon)
2 TBSP freshly grated ginger
Fresh mint leaves (optional, but very yummy!)
- Combine the melon, sugar, and lemon juice in a blender or food processor and puree just until smooth. Add the ginger and pulse briefly to combine.
- Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions. (If you do not have an ice cream maker, pour the mixture into a tray or zip lock bag and freeze it on a flat surface in your freezer. Remove the frozen mixture from the freezer, let it thaw, then return it again to the blender or food processor again until smooth. Repeat this process at least once more (two times total does the trick) or until the mixture is very smooth and blended with no separation.
- Spoon into individual glasses or serving dishes and garnish with mint leaves.
From Farmer John’s Cookbook, The Real Dirt on Vegetables
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