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New Issue: Grow Magazine

Melon Frost

comments (0) August 5th, 2008     
KitchenGardenerMag KitchenGardener Magazine, archive
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Photo: Susan Kahn
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Ingredients:
2 cups puréed muskmelon
1 cup plain, low-fat yogurt
2 cups orange juice
1 Tbs. lime juice
1/4 cup sugar
1/4 tsp. ground ginger or 2 dime-size pieces of crystallized ginger

4 servings

Place all ingredients in a food processor or blender and purée. Freeze the mixture in an uncovered bowl until it is the consistency of frozen slush, 2 to 4 hours. Return the mixture to the food processor or blender. Purée again. Spoon into chilled glasses. Garnish with fresh mint or blueberries.

Recipe by Laurie Todd
June 1997
from issue #9

posted in: melons, beverage
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