Femi's Kitchen MUSK MELON MILKSHAKE
Ingredients. 350 g (2 cups) melon, skin removed, deseeded and cut into big chunks. 50 g (2 scoops) vanilla ice cream. 50 ml (ยผ cup) whole milk.
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Cut melon into half. With a spoon, scrape seeds and pulp. Place pulp and seeds in a bowl, add 1 cup of the water, and repeatedly press down with the back of a spoon to extract the juice. In a fine-mesh sieve, strain. Discard seeds and reserve the juice. Using a melon shredder, shred cantaloupe meat.
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Use a melon baller to scoop out balls of rock melon. Scoop the remaining flesh and place in a blender. Add the cooled sugar syrup and blend until smooth. Pour this into a big bowl. Whisk the salt into the coconut milk then pour into the bowl. Mix until combined. Drain the sago and add them to this mixture.
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Add water and sugar to a saucepan and stir on medium heat until all the sugar dissolves. Cook for 8 to 10 more minutes until the liquid turns a bit syrupy. Add the melon purรฉe to the sugar syrup. Let the syrup cook for 2 to 3 minutes while stirring continuously.
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Chop the watermelon up roughly into chunks and place it in the freezer till the pieces are frozen. Add in batches with sufficient milk to a blender. Blend till you get a nice thick slushie. Add to a pitcher, and pour the remaining milk, to get a nice smooth drink. (Not too dilute).
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Instructions. In a small pot, make the simple syrup by combining the sugar and water. Heat the pot on medium and cook until the sugar is dissolved, stirring occasionally. Turn off heat and allow syrup to cool while preparing the rest of the ingredients. Cut cantaloupe into large slices.
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3 cups 1-inch diced frozen watermelon cubes see this post for the best way to cut a watermelon. 1 cup frozen strawberries. ยฝ cup vanilla Greek yogurt see notes to make vegan/dairy free. 1/2 tablespoon honey plus additional to taste; see notes to make vegan. ยฝ cup water or unsweetened almond milk as needed to blend.
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3. Use a melon baler, scoop the flesh out. Alternatively, you can dice the melon instead. 4. Keep half the melon portion for later (for serving) and blend the remaining portion using a food processor. 5. Mix the syrup, sago, melon and coconut milk in a large serving bowl. Chill before serving (note - as the mixture chills, the consistency.
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Steep it for 10 minutes or so. Bring this to a boil. Turn the fire off and let it steep for a few minutes (5-20 minutes is great. More than that is also excellent). Blend the strained melon seed tea with some almond milk (3:1 ratio) and optional stevia. It becomes very foamy and creamy. The taste is reminiscent of cows milk BUT in a good way.
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Put the balls into a large dessert bowl. Wash the sago under cold running water and drop into a large saucepan of rapidly boiling water. Cook for 7 - 10 minutes until it is transparent. Drain through a sieve and wash again under cold running water. Put the sago into the serving bowl along with the melon balls.
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Set aside. Use a melon baler, scoop the flesh out. Alternatively, you can dice the melon instead. Keep half the melon portion for later (for serving) and blend the remaining portion using a food processor. Mix the syrup, sago, melon and coconut milk in a large serving bowl. Chill before serving (note - as the mixture chills, the consistency.
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In a blender, combine cantaloupe, honeydew, lime juice and sugar. Blend until smooth. Pour into glasses and serve.
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In a small saucepan over medium-high heat, combine coconut milk and sweetened condensed milk. Bring to a simmer and cook, whisking often, until thick, about 15 minutes. Allow to cool and add vanilla extract. Sauce can be made up to 2 days ahead and chilled. Divide melon among bowls; serve with sauce and shredded coconut.
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Replace 1 cup of the frozen watermelon with 1 cup of frozen strawberries. Use chilled coconut yogurt instead and make a vegan version of the smoothie. Choose coconut milk as the liquid or add coconut water to enhance the coconut flavor. Add 1 to 2 tablespoons of chia or flaxseeds to help thicken the smoothie.