Name: Rockmelon sorbet with fresh papaya
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 (750g) ripe rockmelon; 1 cup (250ml) coconut water; 1/3 cup (80ml) maple syrup; 1/3 cup (120g) glucose syrup; 1 tablespoon lime juice; 1 small (650g) red papaya

Ingredients

1/2 (750g) ripe rockmelon

1 cup (250ml) coconut water

1/3 cup (80ml) maple syrup

1/3 cup (120g) glucose syrup

1 tablespoon lime juice

1 small (650g) red papaya

Method

1.Remove skin and discard seeds from the rockmelon; chop the flesh.

2.Blend or process the rockmelon, coconut water and maple syrup, glucose and lime juice until smooth. Pour into a 1 litre (4 cups) container and freeze for several hours or overnight.

3.Remove frozen rockmelon from the freezer and break it up into chunks. Re-blend until smooth and creamy. Return to the freezer for several hours until frozen or it can be served semi frozen.

4.Serve scoops of the rockmelon sorbet with pieces of papaya.

Suitable to freeze. Not suitable to microwave. This can also be made in an ice-cream churn.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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