Choose ripe muskmelons or cantaloupe for this preparation. The flavor and simplicity of this summer dessert is spectacular. Top the servings with a couple of fresh blueberries or blackberries and a wedge of lime.
1 ¼ cup of granulated sugar
1-½ lbs ripe melon, deseeded, peeled and cubed
1 tablespoon lemon juice
Combine the sugar and water in a medium-sized saucepan. Place over medium-low heat, stir and heat until all the sugar has dissolved. Transfer to a pitcher or jug and refrigerate overnight.
Pile the melon into a food processor or blender. Add 1 cup of the chilled sugar water and blend until smooth. Stir in the lemon juice. Transfer to a large jug, cover and chill until ready to make the sorbet.
Start the ice cream machine. Pour in the chilled melon puree and churn until the sorbet is firm enough to scoop and serve. Or, to store, quickly scrape into a plastic freezer container, cover with a piece of waxed paper and a lid. Label and freeze.