Note: Makes about 600g
1 or 2 ripe cantaloupe melons (1 kg flesh)
1/2 tsp almond extract
200g / 7oz caster sugar
2 lemons, juice and zest
1 egg white (optional)
Toasted flaked toasted
- Peel the melon, halve and scoop out the seeds, trying not to lose much flesh. Put the seeds in a sieve over a bowl to catch any leftover juice. Chop the melon and blend with the almond extract, sugar and lemon juice until smooth.
- Pour into an ice cream machine and leave to churn until you have a smooth sorbet. If you don't use a machine, pour the sorbet mix into a freezer proof container and freeze for at least 4 hours, forking it through after 2 hours to prevent ice crystals.
- When almost frozen, whip the egg white to stiff peaks. Churn this through the sorbet mix in the machine or with a hand whisk if freezing without. This will make your sorbet fluffy and light but it’s not essential.
- Scoop the sorbet into bowls and serve immediately. Scatter over almonds to serve.