Melon Sorbet Recipe
Ingredients
| 2-3 ripe honeydews, or any other melon, seeded | ||
| 1 grapefruit (for green-fleshed melons) or 1 orange (for pink-fleshed melons) | ||
| 1 teaspoon ouzo, or any other anise-flavoured liquor | ||
| Lemon juice | 1 Teaspoon | |
| Caster sugar | 4 Tablespoon | |
Directions
Cut the flesh of the melons into chunks and puree in a food processor, or through a vegetable mill.
Measure the results: you need about 1.2 litres (2 pt) puree.
Squeeze the grapefruit or orange, adding 50 ml (2 fl oz) juice to the melon puree, with the ouzo and lemon juice.
Taste and add sugar (and more lemon juice) if needed: freezing diminishes flavour.
Pour all this into a metal container (metal conducts the cold better) and place in the coldest part of your freezer.
Stir with a fork every 20-30 minutes, breaking up the crystals round the edge, until it hardens.
When the sorbet is hard, process it again in the food processor, just long enough to break up the ice crystals, and serve (or return to the freezer).
It shouldn't become too hard again.
Measure the results: you need about 1.2 litres (2 pt) puree.
Squeeze the grapefruit or orange, adding 50 ml (2 fl oz) juice to the melon puree, with the ouzo and lemon juice.
Taste and add sugar (and more lemon juice) if needed: freezing diminishes flavour.
Pour all this into a metal container (metal conducts the cold better) and place in the coldest part of your freezer.
Stir with a fork every 20-30 minutes, breaking up the crystals round the edge, until it hardens.
When the sorbet is hard, process it again in the food processor, just long enough to break up the ice crystals, and serve (or return to the freezer).
It shouldn't become too hard again.
Chef
