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Ingredients
2 teaspoons coriander seeds
½ cup sugar
⅛ teaspoon almond extract
4 teaspoons fresh coriander, minced, plus a few sprigs left whole for garnish
4 cups Juan Canary melon chunks
Nutritional analysis per serving (4 servings)
39 grams carbs; 154 calories; 2 grams fiber; 27 milligrams sodium; 1 gram protein; 38 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crack the coriander seeds by pressing on them with the bottom of a cast-iron skillet. In a small bowl, combine the sugar, almond extract, the fresh coriander and the seeds. Add the melon and stir thoroughly. Macerate for 1 hour, refrigerated.
- Step 2
Pass the melon and juice through a food mill, or puree in a food processor and then pass through a mesh sieve. Discard the solids.
- Step 3
Add the remaining teaspoon of minced coriander to the liquid and stir. Pour the liquid into 2 pie dishes and place in the freezer for 4 hours. Using a fork, scrape the ice out of the pan, mashing large chunks as necessary. Mound a spoonful on each of 4 plates, garnish with a leaf or two of coriander and serve.
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