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Charentais melon rasayana Recipe
Prep Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 225 g/8oz Charentais melon flesh skin removed, chopped
- 225 oz ml/8flfresh or canned coconut milk
- 2 tbsp sugar or to taste
- 1 pomegranate fleshy seeds only
To serve
- 2 handfuls crushed ice
- 1 in handful flaked almonds lightly toastedthe oven until just golden
Ingredients
To serve
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Instructions
- Place the melon pieces into a deep bowl. Using your fingers, crush them so that they are no longer regular in shape and start to leak out their wonderful juice, but do not let them become mushy.
- Add the coconut milk and sugar and mix well. The colour should be a beautiful pale peach.
- Stir in the pomegranate seeds and chill in the fridge until ready to serve.
- To serve, place a tablespoon of crushed ice in the bottom of each of six serving bowls and top with the rasayana. Sprinkle over the flaked almonds.