Melon Sorbet

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.


  • 625 g/1 lb 6 oz melon flesh
  • 450 ml/¾ pint stock syrup
  • juice of 1–2 lemons


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.