Melon Sherbet with Melon and Herb Sugar

, from Issue #34. September, 2015
Photography by Manja Wachsmuth.
Melon Sherbet with Melon and Herb Sugar

Serves: 6


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


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.