coconut-melon sorbet

don’t be put off by sorbets funny name: its just a fancy way of saying blended, frozen fruit and cream.  this fall, instead of sitting around wishing you had ice cream, get out the blender and enjoy this old-time treat with some friends.

3 cups crenshaw melon -cubed

3 cups honey pearl melon -cubed

1/4 cup coconut milk

freeze 5 cups of the cubed melons (*hint:  lay out the cubes on a plate or cookie sheet to keep them from freezing into one solid mass), refrigerate the leftover cup.  once the melons are frozen, set up your blender or food processor.  add the coconut milk and the cup of refrigerated melon to your blender and puree only till smooth.  add the 5 cups of frozen melon cubes and blend at high speed for 30 seconds or until thoroughly mixed.  spoon into dishes, top w/ a sprig of mint and serve immediately (if not serving right away, put in freezer, and stir every few hours).