Use the most fragrant melon you can find – Galia, Ogen, Charentais, Cantaloupe, or whatever. Even nicer is to make up two separate batches of sorbet, half quantities perhaps, one with an orange-fleshed melon, the other with a green-fleshed melon. They look charming together in a glass – pastel-peach against pale, almondy green.
Purée the melon flesh with the syrup and lemon juice to taste in a processor or blender. Churn or beat by hand as it freezes.
Move the sorbet into the fridge about 20 minutes before serving.
© 1990 Joyce Molyneux. All rights reserved.