Richard Corrigan

Sorbet of charentais melon

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Richard Corrigan Cookbook
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

This simple sorbet has a rich colour and pure melon flavour. You must use a perfectly ripe, beautifully perfumed charentais. Make the sorbet on the day you are going to serve it.

Ingredients

  • 2 large ripe charentais melons (about 700 g each)
  • juice of 1 lemon

Method

Peel the melons, cut them in half and remove the seeds from the centre. Weigh out 500 g of melon flesh (keep the rest for serving). Put the melon flesh, lemon juice and sugar in a food processor and blend to a purée. Press the purée through a fine sieve. Pour into an ice-cream machine and freeze. Once softly frozen, transfer to a freezerproof container and put into the freezer to ‘mature’ for a