Melon Sorbet

I’m lucky enough to be going on an extended vacation next week for three whole weeks which means I have only a couple of days to use up the food in my fridge to avoid it going to waste.

I’m lucky enough to be going on an extended vacation next week for three whole weeks which means I have only a couple of days to use up the food in my fridge to avoid it going to waste.

I’d had a picnic at the weekend where I’d made some delicious fruit skewers, but what this meant is that there was lots of leftover perishable fruit. One of the ingredients I had was 3/4 of a Cantaloupe melon, which I just knew I wasn’t going to eat. Rather than just freezing it to be used in smoothies at a later date, I decided to try out some of the melon Sorbet recipes I found on the internet and here is my adaptation of the various recipes found via Google.

INGREDIENTS

  • 300g chopped Cantaloupe Melon
  • 40g sugar
  • 40ml water
  • 1 tbsp lemon zest
  • 1 Tsp honeyMETHODBlend the chopped melon (I use a hand blender as pictured; this and the Joseph Joseph electronic scales are my two favourite kitchen appliances in my generally low tech kitchen).Check that the mixture is smooth. (I had a few hidden lumps and had to pick out a bit of melon skin that had made its way into the bowl).Make a sugar paste by heating the sugar, water and lemon zest until it boils and starts to thicken (about 5 mins) and let the paste sit for 10 mins.I opted to not strain out the zest but  having sampled the finished product, I would recommend that you dAdd bit more lemon if want more of a tang.Put in fridge for a few hoursPlace in freezer over night.Once frozen the Sorbet was pretty solid and I had to let defrost for around 15 minutes before serving. If I was to do this recipe again, I would probably try stirring during the freezing process and breaking into portions before it was fully frozen.
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