Melon sorbet with mint crush
Sunday 03 July 2011
This is a lovely, refreshing sorbet – the crushed mint scattered over the top gives it a crystally zing which is unusual and very pleasant. This sorbet is made with the orange-fleshed melons that are particularly good at this time of year. To tell whether a melon is ripe, smell the skin – it should smell very much of the flesh of the melon.
1 ripe melon
4 tbsp caster sugar
A little pinch of salt
The juice of a lime
For the mint crush
1 medium bunch of mint, leaves only
1 tbsp caster sugar
Slice the melon in half, scoop out the seeds and discard them. Spoon out the flesh of the melon and place in a food processor. Add the sugar, salt and lime juice. Purée until smooth, then remove and place in an ice-cream machine and freeze according to the manufacturer's instruction.
For the mint crush, pound the mint and sugar with a pestle and mortar until the leaves are crushed. Place in the fridge until you are ready to eat the sorbet.
To serve, scatter the mint over the sorbet just before eating.
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