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.
For the sorbet syrup:
- 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.