2 ripe cantaloupe or honeydew melons (about 2.5 pounds each)
1 cup sour cream or plain yogurt
2-3 Tbsp. sugar
1 cup milk
1.4 cup ouzo or arrack, to taste
Several sprigs of fresh mint for garnish
Note: Recipe shamelessly stolen from The Foods of Israel Today, by Joan Nathan.
1. Peel and cube the melon; puree in a food processor equipped with a steel blade.
2. Add the sour cream or yogurt, sugar, milk, and ouzo or arrack. Mix well and refrigerate a few hours or overnight.
3. Thin with additional milk if necessary. Garnish with a sprig of fresh mint.