MELON SORBET

 PREPARATION TIME: 10 MINUTES

 COOKING TIME: 5 MINUTES

 REFRIGERATION TIME: 1–2 HOURS

MAKES 1 LITRE (35 FL OZ/4 CUPS)

BASE INGREDIENTS

170 ml (5½ fl oz/²/₃ cup) water

600 g (1 lb 5 oz) Charentais melon or honeydew / rockmelon (cantaloupe) flesh

1 pinch of fine sea salt

DRY INGREDIENTS

230 g (8½ oz) caster (superfine) sugar

5 g (¹/₈ oz) sorbet stabiliser (optional)

Mix the sugar with the stabiliser, if using. Heat the water in a saucepan over a low heat. Add the dry ingredients in a steady stream, stiring until the sugar has dissolved.

Pour the syrup into a container and allow to cool completely in the refrigerator for 1–2 hours.

Purée the melon in a blender or food processor with the syrup and add the sea salt.

Churn in an ice-cream maker according to the manufacturer’s instructions. Serve immediately or store in the freezer.