Ingredients

1 tablespoon orange zest

½ cup fresh orange juice

½ cup pineapple juice

⅓ cup sugar

2 teaspoons freshly grated ginger

4 cups peeled and diced canteloupe

1 cup yoghurt

½ cup sour cream

1 teaspoon vanilla extract

1 tablespoon honey

mint sprigs, for garnish, optional

Directions

1. Heat orange zest, juices, sugar and ginger and simmer until a thin syrup consistency. Remove from heat and cool. In a blender, purée canteloupe with cooled syrup until smooth. Add yoghurt, sour cream and vanilla and purée until smooth. Chill for at least 4 hours before serving.

2. Simply freeze soup in a non-reactive container, stirring once after the first two hours, until completely frozen. To serve, scrape up granules with a fork and spoon into tall glasses, garnish with a sprig of fresh mint.

See more: Brunch, Citrus, Dessert, Summer

comments powered by Disqus