Refreshing rockmelon sorbet
Preparation: 5 minutes + Cooking: 5 minutes Serves: 4
1.2kg ripe rockmelon 1 cup (220g) caster sugar 1 cup (250ml) water Lemon juice, to taste
Chop melon coarsely. Place on a baking tray in the freezer until frozen. Meanwhile, combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves. Bring to the boil, simmer for 5 minutes or until thickened slightly. Remove from heat. Transfer sugar syrup to a small container that can be sealed tightly, and refrigerate. To make sorbet, remove melon from freezer 15 minutes before making sorbet. Place melon and sugar syrup into a blender and process until smooth. Add lemon juice to taste. Serve immediately or return to freezer in shallow container until required.