Unless my memory is playing tricks on me (yet again!), this sorbet is based on a recipe by the great Frédy Girardet. I'm sure that the original would have been more refined and would not have contained Malibu. But Frédy Girardet is a great chef and I'm most definitely not.
The sorbet will certainly be smoother if made in an ice-cream machine, but it will still be very pleasing if you simply freeze it in a shallow container and rough it up a bit with a fork once it’s frozen. I used a galia melon but any ripe melon with sweet, reasonably dense flesh will be fine. Watermelons, not surprisingly, are too watery for this technique and won’t produce a smooth texture.
This is all you need to do:
Scoop out the melon flesh, discarding any seeds, and weigh it.
For every 200 g of melon flesh, add:
65 g icing sugar - I use unrefined icing sugar because I think it adds a little more flavour, but it’s not critical
1 tablespoon lemon juice - you may want to increase this a little if the melon is very sweet
1 teaspoon Malibu (or another coconut liqueur) - you could add a little more, but don’t overdo it, since too much alcohol will prevent freezing
Put everything in a blender or food processor and whiz until smooth. Pour into an ice-cream maker and freeze in the usual way.
Told you it was simple.
Since this is a decidedly summery dish I'm sending it over to the Four Seasons Food 'Summer Puds' challenge.
Four Seasons Food hosted by Delicieux and Chezfoti