Cool and tangy, this fragrant five-minute melon sorbet is a real crowd-pleaser. Serve it with homemade – or store-bought – ice cream cones for the ultimate eating experience
|Prep time||15 minutes|
|Cook time||5 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
In a medium-sized pot, over a medium heat, gently warm the sugar and water until all the sugar has dissolved, but don’t allow the syrup mixture to boil.
Remove from the heat and allow to cool completely.
Place the deseeded and chopped melon in a food processor and blend until completely juiced. Pass through a fine-mesh sieve.
Combine the melon juice, cooled sugar syrup, lemon juice and egg white.
Pour into a zip-top storage bag and freeze for at least 4 hours, or overnight.
Once frozen, blend the mixture until smooth, then pour into a sealable container or loaf tin.
Freeze for another 3 hours before serving.