Melon is best in the summer, when it has feasted on sunshine and is done to a turn on the vine. So few ingredients means there is no excuse but to buy the best melons for this recipe. Melon sorbetServes 6A melon or two weighing about 1kg, rendering about 800g fleshThe juice of 2 lemonsThe juice of 3 oranges350g icing sugar1 Quarter the melon. Should the melon be truly ripened, it is usually worthwhile putting the seeds into a sieve and, using a ladle, pushing through any melon juice remaining. Chop the flesh and blitz with any melon juice accrued.

Source: The Guardian August 26, 2017 10:52 UTC