June 12, 2026

Melon Sorbet with Kawasaki Kiwi Cream Sauce

A dessert for your summer guests
Fresh fruits are healthy and delicious at any time. But especially on warm days, light and fruity delicacies are popular. With our dessert suggestion, you can serve your summer guests an unusual dessert, which you can also offer as a first course. According to Ayurveda, dishes with a predominantly sweet taste can also be placed at the beginning of the meal sequence if the agni is strong. According to Ayurvedic knowledge, "sweet" dishes require more digestive power than salty, sour, spicy, bitter, or astringent ones. By the way: ideally, a complete Ayurvedic menu contains all six flavors. Use our popular spice blends for cooking or seasoning at the table.

Preparation of Melon Sorbet

Ingredients for 4 people

1 ripe melon
Juice of 2 limes (lemons)
Juice of 2 oranges
1 liter water
4 tablespoons brown sugar
4 tablespoons finely ground sago
1 teaspoon finely chopped ginger
4 pinches of cinnamon
4 pinches of cardamom
2 pinches of black pepper
1 pinch of allspice
2 pinches of dried mint

Preparation

In a deep pot, reduce water and sugar by half over an open lid. In the meantime, peel the melon, remove the seeds, and cut it into small bite-sized cubes or scoop out small balls; let them marinate in a bowl with a little sugar and lemon juice. Add the squeezed lime and orange juice to the boiling sugar water, along with all the spices and freshly chopped ginger. Foam will form when the citrus juices are cooked; this should be carefully skimmed off immediately with a slotted spoon.

Using a whisk, slowly stir in the ground sago at a medium cooking temperature and allow it to swell gradually. After five minutes, add the melon and mint and continue to cook for another five minutes. Then transfer to a bowl to cool. Arrange dessert plates with melon sorbet and kiwi cream sauce (see recipe). Mint leaves and almond or pistachio slivers are suitable for garnish.

Preparation of Kawasakinaki Kiwi Cream Sauce

Ingredients for 4 people

6 ripe kiwis
Juice of 1 orange
Juice of 1 lime (lemon)
1 liter water
100 g brown sugar
3-4 tablespoons sago
2 pinches of cardamom
2 pinches of cinnamon
1 teaspoon finely chopped ginger
1 pinch of dried mint

Preparation

In a deep pot without a lid, reduce water and sugar by half. Squeeze the orange and lime juice and add it. Carefully skim off any foam that forms with a slotted spoon. In the meantime, wash, peel, and slice the kiwis. Drizzle with a little lemon juice and a little sugar and place in a large bowl.

Once the sugar-water mixture has reduced by half, stir in the spices and ginger. Slowly whisk in the sago and simmer for fifteen minutes. Then finely rub the dried mint between your fingers and stir it into the sauce. Place the peeled kiwi slices in a wide bowl, remove the sauce from the heat, and carefully pour it over the kiwis after three minutes. Mix gently without destroying the kiwis.

This sauce goes very well with melon, banana, apricot, and strawberry sorbet. These sorbets are made in the same way as the melon sorbet. Alternatively, you can let the sauce cool, add some black pepper, and stir it in. Then it goes very well as a chutney with saffron rice, cucumber and carrot vegetables, red lentil dal, puris, and honey lassi.