Quick & Easy

Rockmelon and basil sorbet

As a variation to this fresh and icy treat, you could make pineapple and mint sorbet; substitute 1 small peeled and coarsely chopped pineapple for the rockmelon and 2 tablespoons coarsely chopped mint leaves for the basil.
ROCKMELON AND BASIL SORBET
4
20M

Ingredients

Method

1.Stir sugar and the water in a small saucepan over medium heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, 5 minutes. Transfer to a large bowl; cool 15 minutes.
2.Meanwhile, blend or process rockmelon and basil until smooth. Stir rockmelon mixture into sugar syrup.
3.Pour sorbet mixture into a loaf pan. Cover pan with foil; freeze 3 hours or overnight.
4.Blend or process sorbet with egg whites until smooth. Return mixture to loaf pan. Cover; freeze until firm. Stand 10 minutes before serving.

Serve with sliced fruit.

Note

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