Melon sorbet

Serves 6-8
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Indy Lifestyle Online

The first of the season's melons have arrived from Italy. I love this time of year, when these perfumey fruits begin to come in, getting sweeter week by week. You can make this as a granita if you don't own an ice-cream machine.

2 ripe melons
220g/71/2oz caster sugar
400ml/14fl oz water
A good pinch of salt
A squeeze of lemon juice
1tbsp rose syrup

Slice the melons in half and scoop out the flesh, discarding the seeds. Place in a blender and purée until smooth. Add the lemon juice and a pinch of salt, then set aside.

Place the sugar and water in a pan. Place over a medium heat and bring to a simmer. Simmer for 5 minutes to ensure the sugar has dissolved and until it has reduced slightly (you are looking for a subtle, viscous quality).

Remove from the heat and allow to cool completely before stirring into the fruit. Finish with the rose syrup and churn in an ice-cream maker according to instructions.

We sometimes finish off this sorbet with a type of minty crush. It is a very imperfect science - simply lime-zest, fresh mint leaves and caster sugar pounded together in a pestle and mortar. Its flavour is sharp and fresh.

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