Melon Sorbet

• 200 g melon pulp
• Juice of ½ lemon
• 30 g

Purée the melon pulp and lemon juice. Make a sugar syrup with the sugar and water, cool, then mix with the pulp. Freeze in a sorbetière. Or, place in the freezer for 4 hours, whisking as often as possible to break up ice crystals.