Melon Sorbet: A Mouthwatering Recipe from Marianne Lumb

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

INGREDIENTS: 

For the sorbet syrup:

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

For the sorbet:

• 450g (peeled, deseeded and chopped weight)

METHOD:

1

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.