MELON SORBET WITH CRUNCH AND HERBS

dessert

gluten-free

autumn & winter

Ingredients

Makes 2 serves

Time 2 minutes plus freezing

200 g (7 oz) melon

1 tsp pine nuts, chopped

1 tsp pistachio nuts, chopped

1 sprig of fresh basil

Method

Cut the melon into cubes and place them in the freezer overnight. Take them out of the freezer 10 minutes before you want to make the sorbet.

Thaw the cubes to room temperature and use a hand-held blender to make into a creamy sorbet. You may have to unplug the blender to remove the ice if it gets stuck. Mix it again after that and use an ice cream scoop to make into nice balls. Sprinkle with the pine nuts, chopped pistachio nuts and small leaves or flowers of the fresh basil.

TIP Make sure you always have fresh ripe seasonal fruit in the freezer. Then you can whip up a beautiful, simple and light dessert in no time.