Mixed melon sorbets
The pastel-coloured flesh of honeydew and rockmelons makes very pretty, smooth, delicate sorbets. Team with fresh watermelon for a refreshing frozen finale to any meal.
Ingredients
250g castor sugar
500ml water
250g rockmelon flesh, peeled and seeded
250g honeydew melon flesh, peeled and seeded
250g watermelon for serving
Method
Combine sugar and water in a pan and bring to the boil. Stir and boil for three minutes, set aside to cool, then chill. Whiz the rockmelon flesh in a food processor with 250 millilitres sugar syrup and churn in an ice-cream maker according to the manufacturer's instructions (usually about 20 minutes) until frozen. Alternatively, freeze in a shallow container and stir to break up the crystals every hour for three hours. Store in the freezer. Transfer to the fridge for 10 minutes before serving to soften slightly. Whiz the honeydew melon flesh with remaining sugar syrup and repeat the process - it might take longer in a machine as the water content is higher. Store in the freezer. Transfer to the fridge for 10 minutes before serving to soften slightly. Use a melon baller to create watermelon balls. Serve sorbet scoops with watermelon balls.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
