Melon with Lemon Recipe

Lemon Sorbet

Preparation Time: 20 minutes plus freezing time
Cooking Time: 5 minutes
Serves: 8

Ingredients for the Sorbet

Melon with Lemon

  • 2 teaspoons finely
  • grated lemon zest
  • 450ml water
  • 100g caster sugar
  • 1 1/2 level teaspoons gelatin
  • 2 tablespoons lemon juice
  • 4 kiwifruit
  • 2 egg whites

To Serve

  • 4 small melons or a large melon choose ogen, honeydew or Gallia melons
  • 2 or 3 kiwifruit, peeled and sliced
  • 2 or 3 tangerines, cut into segments halved grapes.
  1. Put the lemon zest with the water and sugar into a saucepan and allow to simmer for 5 minutes, sprinkle the gelatin on to the hot liquid and allow to dissolve.
  2. Cool the liquid, then add the lemon juice and strain.
  3. Cut the peel from the kiwifruit, either rub the pulp through a nylon sieve or liquidise this and mix with the lemon liquid.
  4. Pour into a container and freeze until the mixture is slightly mushy.
  5. Whisk the egg whites until stiff, then fold into the lightly frozen mixture.
  6. Return to the freezer and freeze until firm; always bring out about .15 minutes before serving.
  7. Halve the melons or large melon, scoop out and discard all the seeds; keep the small melon halves or just half the large melon.
  8. Cut the melon flesh into balls with a vegetable scoop or into neat dice.
  9. Put a scoop of sorbet into each individual melon half then arrange the melon balls, slices of peeled kiwifruit and tangerine segments and halved grapes on top of the sorbet.

To Make a Change

Use mango pulp instead of kiwifruit.

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