melon sorbet

Ice, ice baby: a mouthwatering melon sorbet recipe from Marianne Lumb, former Masterchef contestant and current owner of London’s smallest fine dining restaurant

Words Marianne Lumb

Start this recipe at least a day before you want to use it. You will need an ice-cream machine. If not, allow the mix to freeze in the freezer at the end of point 3 and then blitz it in a food processor and freeze again until firm.

Serves 4


For the sorbet syrup:

  • 70mls
  • 90g caster sugar
  • 10g glucose syrup

For the sorbet:

  • 450g (peeled, deseeded and chopped weight)



Make the sorbet syrup: combine the sorbet ingredients in a heavy-based pan and heat gently until the sugar has dissolved, allow to cool completely.

2Take the melon flesh and blitz in a food processor or with a hand blender until smooth.

3Mix with the sorbet syrup and churn in an ice cream machine until smooth and firm.

melon sorbet

Recipe by Marianne Lumb of Marianne Restaurant,
104a Chepstow Road, W2, 020 3675 7750


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