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Melon sorbet with lemon syrup (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



200g/7oz caster sugar200ml/7fl oz water½ a ripe cantaloupe melon150ml/5fl oz champagnezest and juice of 1 lemon100ml/3fl oz vermouth1 tsp cornflour30g/1¼oz sugar



Method



1. In a pan boil the water and caster sugar together until it reaches the short thread stage. 2. De-seed and skin the melon. Chop it into chunks and process until smooth. 3. Add the cooled sugar syrup and champagne to the puréed melon, with enough water to make 350ml/11fl oz of sorbet. Churn until frozen and place into the freezer. 4. For the syrup, combine the vermouth, lemon zest and juice, cornflour and sugar in a pan and bring to the boil. Leave to cool.