These delicious fruits provide plenty of vitamin C. Orange-fleshed melons supply beta-carotene; watermelon has lycopene, another carotenoid.
4 cups rockmelon cubes
3/4 cup buttermilk
1/3 cup maple syrup
1/4 cup orange juice
1/3 cup sugar
1 teaspoon grated orange zest
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Directions Preparation:30min › Cook:2hours › Extra time:45min › Ready in:3hours15min
Purée the rockmelon in a food processor. Transfer to a bowl and stir in the buttermilk, maple syrup, orange juice, sugar and orange zest. Combine well.
Freeze in an ice cream machine or place in a 23x33x5 cm cake tin and freeze for 2 to 3 hours or until almost frozen. Cut into chunks and process in a food processor until smooth. If not serving right away, refreeze, but let soften in the refrigerator for 30 minutes before serving.
Did you know?
Rockmelons, also known as cantaloupes, have a particularly high vitamin A content (converted from beta-carotene), which is of major importance to the health of your eyes.