Melon Sherbet with Melon and Herb Sugar
Photography Manja Wachsmuth.
Serves: 6
INGREDIENTS
1 honeydew melon, halved and seeds removed
1 cup milk
½ cup sugar
finely grated zest and juice of 1 lime
Herb sugar
¼ cup combined basil and mint leaves
3 tablespoons caster sugar
METHOD
Cut all the skin off the melon and roughly chop one half. Place in a food processor and process until smooth. Set the remaining melon half aside.
Put the milk and sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar. Set aside to cool.
Combine the melon purée, milk and the lime zest and juice and pour into a freezer-proof container. Freeze until partially frozen then tip into a food processor and blend until smooth.
Pour the sherbet back into the container and place in the freezer.
Sugar: Put the herbs and sugar in a mortar and pestle and pound together to form a grainy paste.
To serve: Thinly slice the remaining melon and arrange on serving plates. Top with scoops of sherbet and scatter with the herb sugar. Serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.