Perfect for hot, hot weather: Mixed melon sorbets. Photo: Marina Oliphant
- 250g castor sugar
- 500ml water
- 250g rockmelon flesh, peeled and seeded
- 250g honeydew melon flesh, peeled and seeded
- 250g watermelon for serving
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.
- Cuisine - Italian
- Course - Dessert
- Occasion - Dinner Party, Afternoon Tea