During Ramadan there are two drinks always sold in the Old City of Jerusalem: a tamarind/orange blossom juice and a sweet almond juice. Families buy them in bottles to take home and mix with water for a refreshing drink after breaking the fast. Almond was the choice for my family. Native to the Mediterranean region and used in Arabic cuisine since it was first recorded, almond is consumed in all its forms across the Middle East. In spring, green almonds are picked and eaten whole, oftentimes dipped in salt. Later in the season they are shelled, roasted, blanched, ground, or juiced and also eaten raw or used in cooking. Rare is the family that does not have almonds at home. One of my favorite things to eat as a child was slices of melon washed down with almond juice. This dessert is my take on that beloved snack. Not only is it delicious, but the contrast of orange against green is also visually stunning. Just make sure the almond milk you use is unsweetened and unflavored and has as few additives as possible and that everything is very cold when served.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a blender, combine the honeydew, sugar, almond extract, and almond milk and blend until very smooth. Chill until cold.
Step 2
Use a melon baller to scoop out balls of cantaloupe, or simply cut into small bite-size cubes. Keep chilled until ready to serve.
Step 3
To serve, pour ½ cup (4 fl oz. or 120 ml) of the honeydew almond soup into a shallow bowl and top with pieces of cantaloupe.
Recipe notes
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