Melon sorbet


My mum brought us 3 perfectly ripe Charantais melons from Cavaillon, the best of all. We devoured the first one for dessert and in a fruit salad for breakfast. The second one ended up on skewers alongside parma ham, his best buddy. I really didn’t want to waste the third by leaving it in the fridge for too long so I decided to make a sorbet. It was so good I wish she has brought more!


  • 1 perfectly ripe sweet Charantais melon
  • 1 tbsp of granulated sugar (or none)

In a liquidizer, blend the sugar and 3/4 of the melon until liquid. Use the last quarter to process grossly in a food processor to produce juicy little bits. Mix it all together, add it to your already chilled tank. Sorbets take less time than an ice-cream, I found after 1.5h of paddling, the mixture looked like a hardened granita and was ready to be transferred to the freezer in clean container, covered with a sheet of baking parchment to avoid crystal formation on top. Eat within a month to make the most of it. Serve with a leaf of mint on top, and a glass of Muscat wine for dessert on a hot day.


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