One of my favorite things to do is to create frozen yogurt flavors and various other frozen treats. Here is my recipe for a super refreshing Asian Melon & Cucumber Frozen Yogurt. This one is perfect for summer because it is well, frozen, and it isn’t too sweet. I am a fan of tart fro-yo and this is a very refreshing take on tart.
First prepare your ice cream maker according to manufacturer’s directions. For me this requires pre-freezing the bowl. That’s why I keep in the freezer at all times. Never know when I want to create a new flavor!
32 oz. (about 4 cups) of plain nonfat yogurt. I use Trader Joe’s French Village Non-Fat Yogurt because I like the price and the texture.
1 small Santa Claus melon. This was so hard for me. I purchased a small Nerf football sized melon at a Korean grocery. The melon name was written in Korean. I had no idea what it was but after doing research online (there seriously is no good melon references on-line), I think it is a Santa Claus melon. I’m pretty sure (even though it isn’t really an “Asian” melon). A Santa Claus melon will do.
1/4 of average sized English cucumber
1/4 cup sugar (optional and I don’t use sugar in this recipe. I like tangy.)
Cut open the melon and remove all the seeds. Remove the rind and chop into 1-2 inch cubes. Chop up the cucumber into slices. Put the melon and cucumber into a blender and puree until smooth. It is important to puree until smooth because these fruits have a high water content. The “chunks” will freeze too icy and have an unpleasant texture.
In a large bowl, combine the yogurt and the melon/cucumber mixture. Mix with a whisk. If you would like a sweeter mixture, now is the time to add the sugar. I can see adding sugar if you have an unusually tart melon. Mix until all ingredients are blended and (if you choose) the sugar is dissolved.
Put the mixture into your ice cream maker and freeze according to manufacturer’s instructions. I have to leave my mixture churning in the machine for up to 2 hours. The machine is deafening.
Spoon the yogurt mixture into a container. I usually use the yogurt container and Ball Plastic Freezer Jars (with the green lid). Freeze until mixture is firm about 2+ hours.
Before serving, let fro-yo soften so that it is easy to scoop. I find that this mixture needs a longer time to soften about 30 minutes before scooping, if you don’t wait, you’ll get the mess you see in the picture (still tastes good). Garnish with mint ( love having a herb garden, orange mint is used in the pic, love their smooth leaves). Fro-yo keeps in the freezer fro 7-14 days. We usually eat the batch in less than a week. Because of this, I can’t comment on texture changes the longer it stays in the freezer. The fro-yo will have a pale melon green tint. It’s very pretty.
Give this a try and tell me what you think! This can also be served with drizzled minted simple syrup for added sweetness.