Mixed Melon Sorbets

    6 hours 25 minutes

    This trio of melon sorbets not only looks colourful and vibrant but is cool and refreshing on hot summer days. It will keep in the freezer for up to one month.

    1 person made this

    Serves: 6 

    • 1 1/3 cups water
    • 1 1/3 cups caster sugar
    • 600g honeydew melon, chopped into cubes
    • 600g rockmelon, chopped into cubes
    • 600g seedless watermelon, chopped into cubes
    • 3 egg whites

    Preparation:10min  ›  Cook:15min  ›  Extra time:6hours freezing  ›  Ready in:6hours25min 

    1. Place the water and sugar into a medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat to low and simmer, without stirring, for 8-10 minutes or until slightly thickened but not coloured. Remove from the heat and cool to room temperature.
    2. Meanwhile, process honeydew in a food processor until smooth. Strain into a shallow stainless steel bowl. Repeat process with rockmelon and watermelon in clean food processor, straining into separate bowls. Stir one third of the sugar syrup into each bowl.
    3. Cover each fruit mixture with foil and freeze for 3 hours or until almost set. Chop each fruit mixture coarsely with a knife. Process each fruit mixture, separately, with one egg white until smooth. Return each mixture to each bowl.
    4. Cover and freeze for 3 hours or until firm. Serve scoops of sorbets in glass dishes.

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