World Cuisine

Fresh Melon Sorbet

prep 15 mins, plus freezing
  • 1 cantaloupe melon, weighing 1 kg (2 lb)
  • 50 g (2 oz) icing sugar
  • juice of 1 lime or small lemon
  • 1 egg white

Cut the melon in half and scoop out and discard the seeds. Scoop out the melon flesh with a spoon and discard the shells.

Place the flesh in a food processor or blender with the icing sugar and lime or lemon juice and process to a purée. (Alternatively, rub through a sieve.) Pour into a freezer container, cover and freeze for 2–3 hours. If using an ice-cream maker, purée then pour into the machine, churn and freeze until half-frozen.

Whisk the melon mixture to break up the ice crystals, then whisk the egg white until stiff and whisk it into the half-frozen melon mixture. Return to the freezer until firm. Alternatively, add whisked egg white to the ice-cream machine and churn until very thick.

Transfer the sorbet to the fridge 20 minutes before serving to soften slightly or scoop straight from the ice-cream machine. Scoop the sorbet into glass dishes to serve. To make differently coloured sorbets, make up three batches of sorbet using a cantaloupe melon in one and honeydew and watermelon in the others.

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