Focusing on dishes that highlight beautiful seasonal produce, Chef Marianne Lumb’s melon sorbet combines two of the world’s most famously revitalising edibles.
“The melons are at their peak in the summer, find the nicest ones you can. 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.”
Ingredients
For the Sorbet Syrup
Water, 70ml
Caster sugar, 90g
Glucose syrup, 10g
For the Sorbet
Melon, 450ml, peeled, deseeded & chopped weight
Method
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.
Take the melon flesh and blitz in a food processor, or with a hand blender, until smooth.
Mix with the sorbet syrup.
Churn in an ice cream machine until smooth and firm.
Ingredients
For the Sorbet Syrup
- 70 ml Water
- 90 grams Caster sugar
- 10 grams Glucose syrup
For the Sorbet
- 450 ml Melonl, peeled, deseeded & chopped weight
Instructions
- 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
- Take the melon flesh and blitz in a food processor, or with a hand blender, until smooth
- Mix with the sorbet syrup
- Churn in an ice cream machine until smooth and firm
