Iced cantaloupe & rosewater

For the past couple of days, here in Montreal, we have had a record breaking heat wave, feeling like 40 C with humidex.  The wave brought back the memory of a refreshing iced desert I used to have back home in Shiraz, Iran, called “faloodeh taalebi”. I made iced cantaloupe after so many years and God knows it was all I needed to beat the heat!  See how quick and hassle free it is:

All you need is one plump sweet cantaloupe. Cut it in half and spoon out the seeds. Cut each half in two lengthwise slices, then with the sharp knife cut across the base to separate the hard skin. In a nice bowl, coarsely grate slices, and don’t mind the juice produced in the bowl!  Add one tbsp. rose water (optional). Some people add half tbsp. sugar, especially if the cantaloupe was not sweet enough. I personally prefer the mild and natural sweet and do not add sugar. Mix and place the bowl in freezer for 1 hour (at least), or until it is fairly solid on he top.  Spoon it as you would with ice cream. No cooking, no oven dessert in this heat! This is a perfect cool summer dessert and I have more beat-the-heat suggestions upcoming.