Melon and Ginger Sorbet

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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.


  • 115 g/ 4 oz caster sugar
  • 1 kg/


Start by making a sugar syrup by putting the caster sugar in a pan with 125 ml/ 4 fl oz of cold water. Bring to the boil, then reduce the heat until occasional bubbles just break the surface, and simmer fo