Ice Cream Recipes - Melon and Ginger Sorbet

Ingredients

• 225g/8 oz caster sugar

• 1.2l/2 pts water

• 75g/3 oz ginger root, thinly sliced

• 30ml/2 tbsp lemon juice

• 2 medium melons

• 2 egg whites

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Method:

1. Heat the sugar and water in a large pan over a gentle heat until dissolved. Bring to the boil and boil for 5 minutes.

2. Remove from the heat and add the ginger and lemon juice. Leave to cool then strain.

3. Puree the melon flesh until smooth then mix into the syrup and pour into a freezer container.

4. Freeze for about 2 hours until slushy, stirring occasionally. Whisk the egg whites until stiff then fold them into the fruit and freeze until firm, stirring occasionally.

5. Place in the refrigerator for about 30 minutes before serving.