Melon and Lime Sorbet
450g ripe Galia or Charentais melon flesh (appx. 1 large melon)
150g caster sugar
Juice of 2 limes
Cut the melon in half, scoop out and discard its seeds, then remove its soft flesh, weigh out 450g and place in a food processor. Add the sugar and blend until smooth. Add lime juice to taste. Transfer to a jug, cover and chill.
Once cold, place the purée in an ice-cream maker. Process according to the machine's instructions. When the mixture is frozen, transfer it to a plastic container, cover and freeze.
If serving the next day, allow the sorbet to soften in the fridge for 30 minutes before eating.
This recipe was first published in July 2000.