My Melons
Find a small but ripe water melon. Not an easy task in London! Cut in half, and eat one half immediately with some fresh mozzarella and Iberian ham.
Once you’ve eaten, had a coffee and are otherwise recovered, peel and seed the other half of the water melon, cut in cubes, add juice from a small lime and 40..60g sugar, depending on the desired sweetness and the fruit’s inherent sweetness.
Run through the blender and pour the resulting pulp into a suitable container with lid. Freeze at -20 Celsius or colder for 4..6 hours, turning over at least once every 90 minutes.
Move over to the fridge 20 minutes before serving, and stir vigorously before serving, then take two spoons to form small lumps from the somewhat flaky mix.
I served this just once and some members of the party were somewhat sceptical. The scepticism didn’t last long. Neither did the sorbet.