Lemon and Melon Sorbet - Recipes by Trevor Hopkins

This one is definitely an opportunity to get out all those 'Boys Toys' gadgets in the kitchen. You'll need an ice-cream maker and a fruit juicer, unless you want to work really hard...

Put the 'cold' bowl part of the ice cream maker in the freezer. Make sure it is really cold - come back in two days!

Put four heaped tablespoons of white sugar in a small saucepan, and add about a quarter-pint of water. Warm gently while stiring until the sugar has completely dissolved. Stand on one side to cool for at least twenty minutes. You may want to alter the proportion of sugar to taste, depending on the sweetness of the melon.

You will need about half a melon and the juice of two lemons. This recipe works best with sweet melons, not watermelon. Use the juicer. Stir the fruit juice into the sugar water and stand in the frige for an hour to chill. Chill some bowls or glasses, too.

Put the mixture into the ice cream maker, assemble and switch on. Once the sorbet has gone all slushy, spoon out and fill the bowls or glasses. Large wine glasses give a pleasant appearance. There should be enought for a decent portion for four people. Put the filled glasses in the deep freeze.

Remove the sorbet from the freezer about twenty minutes before you want to serve it. Decorate each glass with a glace cherry, slice of lemon or a mint leaf (or all three).