Melon and Ginger Sorbet

Preparation info

  • Difficulty

    Easy

  • Serves

    8

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Box Tree,
llkley

Chef Michael Lawson

Ingredients

  • 5 oz. (150 g.) sugar
  • 1 lb. (450 g.) melon flesh
  • 8 oz. (225 g.) stem ginger, chopped

Method

Blend the melon to a purée and chill.

When cold, combine the rest of the ingredients together and add to the melon. Place into ice cream machine or deep freeze. If using a deep freeze, take out from time to time and stir.