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Melonensorbet an Kawasakinaki Kiwi Cremesauce
2026 August 18
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A Dessert for Your Summer Guests
Fresh fruit is healthy and delicious at any time of year. But especially on warm days, light and fruity treats are particularly popular. With our dessert suggestion, you can serve your summer guests an unusual dessert, which can also be offered as a starter. According to Ayurveda, dishes with a predominantly sweet flavour can also be served at the beginning of a meal when Agni is strong. According to Ayurvedic knowledge, sweet foods require more digestive power than salty, sour, spicy, bitter or astringent foods. Ideally, a complete Ayurvedic menu should include all six tastes. Use our popular spice blends for cooking or for seasoning at the table.
Preparation of Melon Sorbet
Ingredients for 4 people
- 1 ripe melon
- Juice of 2 oranges
- 4 tbsp brown sugar
- 1 tsp finely chopped ginger
- 4 pinches cardamom
- 1 pinch allspice
- 1 litre water
- 4 tbsp finely ground sago
- 4 pinches cinnamon
- 2 pinches black pepper
- 2 pinches dried mint
Preparation
In a deep saucepan, reduce the water and sugar to half over a medium heat with the lid off. In the meantime, peel the melon, remove the seeds and cut it into small bite-sized cubes or scoop out small balls. Place in a bowl with a little sugar and lemon juice and leave to infuse. Add the freshly squeezed lime and orange juice to the boiling sugar water, along with all the spices and the freshly chopped ginger. When the citrus juices are cooked, foam will form. Carefully skim this off immediately with a slotted spoon.
Using a whisk, slowly stir in the ground sago over a medium heat and allow it to gradually swell. After five minutes, add the melon and mint and continue cooking for a further five minutes. Then transfer to a bowl to cool. Arrange the melon sorbet and kiwi cream sauce (see recipe) on dessert plates. Garnish with mint leaves and slivers of almonds or pistachios.
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