Tbsp orange zest
cup fresh orange juice
cup pineapple juice
tsp freshly grated ginger
cup peeled and diced canteloupe
cup sour cream
tsp vanilla extract
mint sprigs, for garnish, optional
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.
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.