Name: Rockmelon and basil sorbet
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup (110g) caster (superfine) sugar; 1/2 cup (125ml) water; 1 rockmelon (1.3kg), chopped; 2 tablespoon coarsely chopped fresh basil; 2 egg whites; 1 peeled and coarsely chopped pineapple; 2 tablespoon coarsely chopped

Rockmelon and basil sorbet

As a variation to this fresh and icy treat, you could make pineapple and mint sorbet; substitute 1 small peeled and coarsely chopped pineapple for the rockmelon and 2 tablespoons coarsely chopped mint leaves for the basil.

Serves 4

Cook

20M

Ingredients

1/2 cup (110g) caster (superfine) sugar

1/2 cup (125ml) water

1 rockmelon (1.3kg), chopped

2 tablespoon coarsely chopped fresh basil

2 egg whites

1 peeled and coarsely chopped pineapple

2 tablespoon coarsely chopped

Method

1.Stir sugar and the water in a small saucepan over medium heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, 5 minutes. Transfer to a large bowl; cool 15 minutes.

2.Meanwhile, blend or process rockmelon and basil until smooth. Stir rockmelon mixture into sugar syrup.

3.Pour sorbet mixture into a loaf pan. Cover pan with foil; freeze 3 hours or overnight.

4.Blend or process sorbet with egg whites until smooth. Return mixture to loaf pan. Cover; freeze until firm. Stand 10 minutes before serving.