Advertisement
Melon Sorbet
Sorbet au Melon
Preparation info
- Difficulty
Easy
Appears in
By Roger Vergé
Published 1979
Ingredients
1 500 g 1 lb 2 oz
Method
- Cut the melon in half horizontally. Take out the seeds and then scoop out the flesh with a tablespoon taking care not to spoil the green shells. Put these shells in the ice-making compartment of the refrigerator. Purée the melon flesh in a liquidiser or through the finest blade of the mouli-légumes, then strain it into a bowl through a fine sieve or strainer.
- A
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe