Charentais Melon sorbet
Adapted after a recipe by Swedish Master Confectioner Jan Hedh. Any melon would do, but here we will be using a fine Charentais Melon (a French-originated type of the Cantaloupe melon)
Ingredients
- 450 gram melon purée (tends to require a melon about double that weight)
- about 50 gram sugar
- 350 ml (about 1.5 cup) simple sugar syrup (proportions 150 ml (2/3 cup) sugar, and 200 ml (7/8 cup) water)
- optional, but recommended: about 2 gram Agar agar
- optional: lemon juice from about ½ lemon, depending on taste
Instructions
- Prepare the simple sugar syrup by mixing water and sugar (by heating it, or simply by shaking it). Let cool down.
- Cut the melon, remove the seeds and purée the fruit, together with the 50 gram of sugar.
- Mix together the sugar syrup and the fruit purée. If you want to make sure that you have the appropriate level of sweetness for sorbet, do the Egg test.
- Take about 100 ml (about 0.4 cup) of the mixture, heat to about 40° Celsius (104 °F) and quickly whisk in about 2 grams of Agar agar.
- When well dissolved, pour back into the rest of the mixture, whisk well and churn in your ice cream machine according to its instructions.
- In case you worry that the sorbet might become too sweet for you, add lemon juice from about ½ lemon (according to your taste) to the base before churning it.