Most dessert recipes use ground ginger automatically, but using ginger juice from freshly squeezed grated ginger gives an altogether more subtle and interesting flavour.
The ginger in this recipe does not make the sorbet hot, just gives it a beautifully exotic flavour which complements any spicy food that has preceded it.
Start by making a sugar syrup by putting the caster sugar in a pan with
Now deseed the melon(s) and remove the rind. Peel the ginger and grate it on to a piece of butter muslin. Roll the cloth around the ginger and tighten it to squeeze out as much juice as possible.
Put all the ingredients, together with the lemon juice, into a food processor or blender and purée.
If you have an ice-cream maker, churn this mixture until it freezes. Otherwise scoop it into a suitable shallow container, cling-wrap, put into the freezer and freeze to a slush. Scrape this back into the blender, add the egg white and purée again for 1 minute. Cling-wrap and freeze again until quite firm.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.