Apparently summer is going to make an appearance this weekend, (we won't be holding our breath!), so just in case, here is a delicious Charentais melon sorbet to cool you down! Apart from freezing time, sorbets are really very quick to make. So you can easily whip one up in the morning and have it ready to go for an alfresco lunch in the garden a few hours later. Charentais melons are perfect for sorbet as they are so rich in flavour and natural sweetness. With any ice cream or sorbet, the intensity of flavour is dulled down considerably once frozen, so you have to be quite generous with the amount of sugar you add. Of course, in our case we will be using agave syrup, a natural and healthier alternative to refined white sugar, which works wonderfully well here. And don’t forget, this sorbet definitely counts towards one of your five a day, so have another scoop!
1 ripe charentais melon
4-5 tbsp agave syrup
Small pinch of good sea salt
Juice of half a lime
Half the melon and remove the seeds. Then scoop the flesh into a food processor together with the other ingredients and process until smooth. Strain the liquid through a sieve for a clearer and smoother sorbet, or if you don’t mind you can leave it as it is.
If you have an ice cream maker you can churn it in that, otherwise pour the liquid into a flat wide tray and place in the freezer. After about 3o minutes, when it is beginning to freeze, break up the ice crystals with a fork or whisk. Repeat this 2 or 3 times until it is frozen. For a completely smooth sorbet, blitz it in a food processor when it is very nearly frozen and then place in the freezer again for a final blast.