Melon Frost

comments (5) August 5th, 2008

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Click To Enlarge Photo: Susan Kahn

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

Comments (5)

JessicaRedmond writes: Really nice food processor
Posted: 8:09 am on September 15th
LarryArmijo writes: thanx for share
Posted: 1:58 am on July 9th
CrystalSingh writes: my fav :)
Posted: 5:53 am on June 3rd
Amymoriya writes: Perfect
Posted: 3:22 am on May 23rd
JoleneSmith writes: its really tasty
Posted: 2:07 am on May 12th
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