Canteloupe and Coconut sorbet

• ripe canteloupe melon, approx 8 cups
• 12 cup simple syrup
• 1 (4 ounce) can coconut cream, unsweetened

1. put simple syrup and melon cut into chunks into blender or processor and blend until combined.
2. removed from blender or processor container and place into container that permits stirring.
3. store container in freezer and every two hours stir to break up the mixture and improve the texture.
4. when fully frozen, put coconut cream into processor or blender and add the frozen granita, blend until creamy.
5. return to freezer, eat when desired.

canteloupe, simple syrup, coconut cream

Taken from www.food.com/recipe/canteloupe-and-coconut-quot-sorbet-quot-523053 (may not work)