Salted melon sorbet recipe

Date:05-07-2013 07:58:11 read:4

Salted melon sorbet recipe

It might sound strange, but salt gives a delicious edge to melon sorbet.

Rose Prince's salted melon sorbet was inspired by her grandmother Photo: Laura Hynd
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Serves 4-6

I used to watch in bewilderment as my grandmother sprinkled orange-fleshed cantaloupe melon with salt, until one day I tried it and understood how the flavour of the melon becomes more intense, yet still sweet.

2 orange-fleshed melons, deseeded and the rind removed

¼ tsp fine sea salt

2 egg whites

85g icing sugar

Mint leaves, to decorate

Purée the melon pieces in a food processor until smooth. Add the salt and set to one side in the refrigerator – or freeze for 20 minutes. Put the egg whites and icing sugar

in a bowl and whisk together until thick and glossy. It is best to do this with an electric mixer unless you have plenty of stamina. Fold the egg-white mixture into the melon purée, then churn in an ice cream maker until you have a thick sorbet. It will turn pale in colour. Alternatively freeze in a container, stirring after 45 minutes to an hour before returning it to the freezer. Repeat every 30 minutes until it is fully iced. Serve in scooped balls, with a few small mint leaves scattered on top – use stripy pineapple mint, if you have it.

    Ever For Health Copy Rights 2013