Sorbet of charentais melon


Preparation info

  • Serves


    • Difficulty


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.


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


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