cantaloupe with cardamom-scented yogurt
(1 rating)
"Bite-sized pieces of fruit readily absorb the rose-water syrup in this fragrant dessert." From Organic Life magazine June 2016. Enjoy for breakfast, Elevenses, light lunch... Greek and Middle Eastern flavors!
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For cantaloupe with cardamom-scented yogurt
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1/3 cgranulated sugar
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2 Tbspfresh lemon juice (zest the lemon first and save for garnishing)
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1 tsprose water
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4 ccantaloupe balls
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1/4 tspground cardamom
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1 cplain greek yogurt (or 1 cup regular plain yogurt, strained and drained)
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mint leaves, for garnish (fresh lemon verbena will work)
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lemon zest
How To Make cantaloupe with cardamom-scented yogurt
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1In a small saucepan over medium heat, bring sugar and ⅓ cup water to a simmer, stirring until sugar has dissolved. Remove from heat, add lemon juice and rose water, and *cool completely*.
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2Transfer the simple syrup to a large bowl and toss with melon balls; chill for 1–4 hours.
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3To serve, stir ground cardamom into yogurt and place ¼ cup yogurt on each individual serving plate. Add 1 cup melon balls along with some syrup; garnish with mint and lemon zest. A scattering of almonds or pistachios is another option.
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4Note: Prep time indicated does not include chilling time.
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