Melon Sorbet

Sorbet au Melon

Preparation info

  • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 1 Charentais melon weighing 500 g (1 lb 2 oz)
  • 1 lemon
  • 100 g ( oz) caster or icing sugar
  • a pinch of fine salt


  1. 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.
  2. Add the lemon juice, sugar and a pinch of salt and beat thoroughly with a wire whisk to dissolve the sugar. Transfer to the ice-cream maker and freeze.
  3. When it is ready scoop the sorbet into balls with a tablespoon dipped into hot water, and pile into the two green melon skins. You can crown each half with a strawberry.