Charentais Melon Rasayana

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 225g/8oz Charentais melon
• 225ml/8fl oz fresh or canned coconut milk
• 2 tbsp sugar
• 1 pomegranate
• 2 handfuls crushed ice
• 1 handful flaked almonds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the Charentais melon in half, scoop out and discard the seeds, then cut the flesh away from the rind and chop it into rough chunks.

2. Cut the pomegranate in half, hold it over a bowl and tap out the seeds, discarding the white membrane. Set the seeds aside for garnish.

3. Toast the flaked almonds in a dry pan over medium-low heat for 2 to 3 minutes, stirring often, until just golden. Tip them onto a plate to cool.

4. Put the melon chunks, coconut milk and sugar in a blender and blend for about 1 minute until smooth. Taste and add a little more sugar if needed.

5. Add the crushed ice to the blender and blend in short bursts for 30 seconds until slushy and thick.

6. Pour the rasayana into chilled glasses, scatter over the pomegranate seeds and toasted almonds, and serve immediately.