recipe adapted from Yogurt Culture
- 2 cups frozen cubed cantaloupe
- 1 1/2 cups full fat yogurt
- 3 – 4 tablespoons sugar, or to taste
- pinch ground cardamom
- 1 cup ice
- pinch saffron threads, for garnish (optional)
Combine all the ingredients except the saffron in a blender and blend until completely smooth. Taste, adding more sugar and a splash of water, if desired. Divide among serving glasses and garnish easy with a few saffron threads, if using.