Try serving this zingy fresh soup in melon shells for extra wow factor.
Serves 4
Takes 45 minutes to prepare, plus freezing
1. For the sorbet, put the sugar and 80ml water into a saucepan. Dissolve over a low heat, then bring to the boil and reduce until syrupy. Set aside to cool.
2. Halve the melon. Scrape out the seeds and scoop out the flesh (to weigh about 1kg). Purée in a processor with the cooled syrup and lime juice. Stir in the mint, then pour into an ice cream maker and churn until smooth and firm. If you don't have an ice cream maker, pour into a container and freeze until icy around the edges. Whizz in the processor until smooth, then re-freeze and repeat 2 or 3 times until smooth and holding its shape. Freeze until firm.
3. To make the soup, halve the melon and scrape out the seeds. Purée the flesh with the orange and lime juices. Pour into a bowl and chill for 30 minutes (longer will dull the flavour).
4. Ladle the soup into 4 soup bowls (or the melon shells) and top each with 2 small scoops of sorbet. Garnish with mint leaves.
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
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