Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
By Richard Doyle
From Masterchef
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Melon sorbet with lemon syrup
Ingredients
200g/7oz caster sugar
200ml/7fl oz water
½ a ripe cantaloupe melon
150ml/5fl oz champagne
zest and juice of 1 lemon
100ml/3fl oz vermouth
1 tsp cornflour
30g/1¼oz sugar
Method
1. In a pan boil the water and caster sugar together until it reaches the short thread stage.
2. De-seed and skin the melon. Chop it into chunks and process until smooth.
3. Add the cooled sugar syrup and champagne to the puréed melon, with enough water to make 350ml/11fl oz of sorbet. Churn until frozen and place into the freezer.
4. For the syrup, combine the vermouth, lemon zest and juice, cornflour and sugar in a pan and bring to the boil. Leave to cool.
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