Summer is when days are longer and meant to be spent outside. But with excessive heat, it’s easy to cope yourself inside and sit on the sofa watching tv in your air conditioned home. Kids, believe it or not, get bored when they stay inside all day. I found that I have to keep myself busy doing some kind of craft or cooking up a storm.
The other day, my parents took me to hike Old Rag since it was a gorgeous day. The next day, the great whether continued, making me want to stay outside. My mom had brought our kitchen table outside to fix it up a bit. So with the table is outside and day being B-E-A-UTIFUL, I decided to make frozen yogurt outside.
This is my favorite recipe because it is so tasty and refreshing. I love frozen yogurt but an not willing to pay the high prices for it all the time. Cantaloupe these days are found at every market and they seem to be at their peak. They smell so great and taste so sweet. The fresh mint makes this cool treat a fresher and lighter feel.
You can get most ingredients at your market. Grab a perfectly ripe cantaloupe, a bouquet of fresh mint, honey if you want to use it for a slight sweetener, and yogurt. I like to use greek yogurt but I bet you can do this recipe with another type of yogurt.
It’s also a lot of fun to make this outside. Not everyone has an outdoor kitchen, I can’t even think of someone I know who has one. But if you have an electrical outlet outside or an extension cord and a beautiful day, take advantage and do as much as you can outside. Being a student, I know how boring summer can get when your stay inside.
So next time you go to the market, plan for a fun summer afternoon by picking up all the ingredients you need to make this lovely dessert. No need to pay excess for frozen yogurt because the fruit of your labor tastes so much better:)
Melon-Mint Frozen Yogurt
- 1/2 a ripe cantaloupe, cut into cubes
- 1/4 cup agave nectar or honey
- 1 teaspoon vanilla
- 3 springs of fresh mint
- 2 cups greek yogurt
Farmers Market List: cantaloupe, honey or agave nectar, for sweetener, mint, yogurt
In a blender, puree the cantaloupe, agave nectar, vanilla and mint together.
In a bowl, mix in the cantaloupe mixture with the yogurt. Place into the ice cream maker and freeze using manufactures instruction.
Allow the mixture to churn for 30min-1hour. Place in a freezer proof bowl for about 3 hours, until firm.
Serve in bowls or in cones.