frozen dessert

How about a refreshing, icy summery treat? This was made with a very, very ripe crenshaw melon that we bought and forgot about for a few days. The result was a very ripe, very sweet cut melon. The kids wouldn’t eat it because it was a little bit on the soft side. So, I made it into a sorbet. Well, I added almond milk to it so does that make it a sherbet? I guess I’ll just call it a frozen dessert.

I found a few recipes, but didn’t have all the ingredients so I came up with my own. It’s icy (more like a sorbet), sweet, refreshing, and quite tasty. You’ll need an ice cream machine for this recipe.

1 ripe melon cut into chunks (I imagine any kind of melon would work)
1 cup almond milk (or milk of choice)
2 Tbsp arrowroot
1/4 – 1/2 cup sweetener (I used organic sugar)
2 tsp vanilla

1.  In food processor or blender, puree melon.
2. On stove top in medium saucepan heat melon puree, milk, sugar and arrowroot on medium-low heat. Bring to boil and immediately remove from heat. It should be nicely thickened.
3. Add vanilla and allow to cool in refrigerator for an hour or so.
4. Pour into your ice cream maker and follow manufacturer’s directions (I use a Cuisinart machine that I’ve used for 2 summers now and it’s been great)

I hope you are enjoying your weekend!