Melon sorbet with melon balls

Name: Melon sorbet with melon balls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Icing sugar; 2 TABLESPOONS Honey; 1 (approx. 800g) Net melon; 1 Charentais melon; 2 untreated limes; 3 TABLESPOONS Brandy; 7-10 Tbsp Possibly bumped ice; 7-10 Tbsp Lime slices and mint leaves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Icing sugar
2 TABLESPOONS Honey
1 (approx. 800g) Net melon
1 Charentais melon
2 untreated limes
3 TABLESPOONS Brandy
7-10 Tbsp Possibly bumped ice
7-10 Tbsp Lime slices and mint leaves

Directions

1
Bring sugar, honey and 1/4 litre of water to the boil and simmer for about 5 minutes. Let the syrup cool down. Wash the melons, cut them in a zigzag pattern towards the middle and cut them in half. Scrape out the seeds.
2
Remove the flesh of the netted melon from the halves up to an approx. 1 cm wide edge (keep the skins). Cut a part of the flesh into narrow slices. Puree the rest. Wash the limes hot.
3
Grate the skin thinly and squeeze the juice. Mix cold syrup, melon puree, lime zest and juice. Pour into a bowl and freeze for about 5 hours. Stir vigorously every 30 minutes.
4
Cut out small balls (or cubes) from the Charantais melon. Keep the peels as well. Marinate the balls with brandy. Scrape sorbet into curls. Arrange with 2/3 of the melon balls in the fruit peel.
5
Halves may be arranged on crushed ice. Serve immediately, decorated with slices of lime, mint and other melon slices and balls.