An eminently refreshing sorbet from chef Marianne Lumb.
For the Sorbet Syrup
For the Sorbet
Melonl, peeled, deseeded & chopped weight
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
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Recipe by The London Economic, thelondoneconomic.com