| Prep: 25 mins | Cook: 45 mins – 1 hr | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 412 | 6g | 5g | 82g |
| sugars | fibre | protein | salt |
| 79g | 2g | 3g | 0.05g |
I will always hold a special place in my heart for the Horned Melon and Coconut Sorbet. While I am a Louisiana girl, known for my decadent beignets and éclairs, this recipe sings a different tune. It blends the exotic, vibrant flavors of the horned melon with the soothing creaminess of coconut, all in a cooling sorbet that provides a respite from those sweltering Southern days. The Horned Melon and Coconut Sorbet is reminiscent of both classic Pineapple and Coconut Ice-Cream as well as the more adventurous Melon Sorbet.
The rich and vibrant flavors
My French ancestry shines through in the balanced flavors and methodical cooking process in this sorbet. With an upbringing drenched in Creole riches, I’m a sucker for vibrant, out-of-the-box flavors. The horned melon, also known as the jelly melon or kiwano, takes us on a journey to Africa. Its rich, tropical sweetness with a hint of banana-lime vibe turns the dessert into a mini vacation. The coconut rounds off this experience with a touch of silkiness that seeps through each spoonful, leaving an aftertaste that takes us back to our home- the sun-kissed beaches and the shady palm groves.
Health benefits on the side
What’s amazing about this Horned Melon and Coconut Sorbet is that it’s a dessert with health benefits. The horned melon, for example, is packed with vitamin C and fiber, which are great for your immunity and digestion respectively. Coconut milk, on the other hand, is a good source of healthy fats and can also help in improving heart health. This is dessert you can devour without feeling guilty.
Although I do enjoy decadence, learning to enjoy lighter options like these is a testament to my personal growth as a dessert lover. And, for those who might be wondering, adding a tablespoon of coconut rum – although optional – is a nod to the New Orleans’ party spirit, adding a playful twist to this sorbet. Team it up with a grilled fish taco or just enjoy it on its own, there’s no way you wouldn’t love it.
So, whether you’re looking for a recipe that combines exotic flavors, promises health benefits, or tickles your love for dessert, the Horned Melon and Coconut Sorbet is one that won’t disappoint.
What You’ll Need
- 4 Horned Melons
- 2 cups of granulated sugar
- 1 cup of water
- 2 cups of fresh coconut milk
- 1 tablespoon of freshly squeezed lemon juice
- 1 tablespoon of coconut rum (optional)
Method
Step One
Start by preparing the horned melons. Cut them in half lengthwise and scoop out all the insides, making sure to discard the seeds. Once the flesh has been removed, put it into a large bowl and set aside.
Step Two
Next, combine the granulated sugar and water in a saucepan. Place it over medium heat and stir until the sugar dissolves completely.
Step Three
Once the sugar-water mixture is ready, pour it over the scooped-out melon flesh in the bowl. Stir well to combine.
Step Four
Now it’s time to add the coconut milk, lemon juice, and coconut rum (if using). Again, make sure to stir everything together until it’s well combined.
Step Five
Next, transfer the mixture into a blender and blend until smooth. Depending on the size of your blender, you might need to do this in batches.
Step Six
After blending, strain the mixture into another bowl using a fine mesh strainer. This is to remove any remaining bits of melon flesh.
Step Seven
Now, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and place in the freezer. Stir the mixture every 30 minutes until it has the consistency of sorbet.
Step Eight
Once your sorbet is ready, serve it up immediately as a delicious, refreshing dessert. If there’s any left over, make sure to store it in a covered container in the freezer.
