From the kitchen
Camel Milk Honeydew Smoothie
A pale-green frozen honeydew smoothie with camel milk, honey and restrained lime, thick enough to feel substantial but still drinkable.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups ripe honeydew, cubed and frozen solid
- 1 1/2 cups very cold camel milk
- 1 tbsp honey, or to taste
- 1 tsp fresh lime juice, plus more to taste
- 1/2 tsp lime zest, optional
Method
- Add camel milk to the blender, then honey and frozen honeydew.
- Blend on high until the fruit is completely smooth, about 30 seconds, stopping to scrape or stir if needed.
- Check consistency before adding more liquid; the smoothie should pour slowly but not require a spoon.
- Add 1 teaspoon lime juice and blend only a few seconds. Taste before adding more acid.
- Pour immediately into chilled glasses.
- Finish with lime zest or fresh mint if desired.
Cook with confidence
Before you start
Fruit Quality
Freezing preserves ripe honeydew flavor; it cannot make underripe melon aromatic.
Thickness
For a bowl, reduce milk toward 1 cup. For a thinner drink, increase milk rather than adding water or ice.
Make-Ahead
Freeze ripe melon in a single layer, then bag the cubes once solid.
Serving
Mint, pistachio and lime zest are natural partners for honeydew.
Kitchen note
Using frozen fruit rather than fresh plus ice keeps this smoothie properly thick, camel milk's thin body means it dilutes more easily than a richer milk if you rely on ice for chill.
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