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Author Notes: Oh is this so refreshing and sharing not necessarily a good thing.
Not unlike many other recipes out there, I use powdered sugar and Meyer lemon, and a piece of prosciutto on the side
Serve with fresh fruit and a touch of mint over the ice. —ibbeachnana
Serves 4 or just me
- 1 whole cantaloupe, cut into large chunks
- 2 tablespoons Meyer lemon juice
- 1/2 cup powdered sugar
- 1/2 cup water
- pinch of salt
- Mix sugar and water, microwave for 1 ½ to 2 minutes for a foggy simple syrup
- Process the cantaloupe pieces with lemon juice add syrup whirl it a few times and pour through china cap. I use the china cap because I can control the amount of pulp that I want to push through into the liquid for the ice. Freeze in ice cream maker, (mine takes about 20 minutes), pour into freezer containers and freeze in the quick freeze part of your freezer for at least 2 hours. This is great with fresh fruit and slices of prosciutto.
- This recipe was entered in the contest for Your Best Dish in the Raw
Say Hello to the Open Road
Where we've been (and still want to go) this summer
Say hello to the open road.
We shall call them pop-tails.
We are in love—with this toast.