Cut the melon in half and remove the pips. Scoop out the flesh and liquidise to a purée. Make up to
Put into a pan with the sugar and heat to dissolve. Bring to the boil and boil rapidly for 2 minutes. Cool.
Add the lemon and lime juice, with the ginger and the Midori and pour into a plastic carton.
Place into ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir. When mushy, beat the cream to soft peaks and fold in. Freeze again, stirring from time to time if using deep freeze.
To serve, put into refrigerator for about 45 minutes to soften. Serve in frosted glass dishes, green ones look good, with a generous spoonful of the Midori liqueur poured over.
© 1984 All rights reserved. Published by Jon Croft.