Tessa Kiros

Sorbetto di melone

Melon sorbet

Preparation info

  • Makes about

    1 litre

    • Difficulty

      Easy

Appears in

top 1000Twelve: A Tuscan Cookbook

Twelve

By Tessa Kiros

Published 2003

  • About

Although it is possible to freeze ice cream without an ice-cream machine, sorbets are not very successful done in this way. You can, however, put the mixture into the freezer and scrape down the frozen sides now and again. The result will be more of a granita than a smooth sorbet.

Ingredients

  • 1 medium-sized, ripe, sweet melon, about 1.3 kg (3 lb)
  • 125 g (4½ oz)

Method

Halve the melon. Scoop out the seeds and discard. Cut the flesh away from the skins and put into a blender. Purée until completely smooth. Heat the sugar with the lemon juice to just dissolve it and remove from the heat. Mix into the melon purée.

Pour the mixture into your ice-cream machine and freeze, following the manufacturer’s instructions. Store in a suitable, closed container in t