Prep
8 minsBake
Serves
8Difficulty
Easy About
Looking for something cold, sweet, healthy and speedy? Try out this incredibly refreshing icy dessert. Made with or without using an ice cream maker.
Put the Tate & Lyle Golden Caster Sugar and water into a small saucepan, heat and stir until the sugar has dissolved then boil for 5 minutes. Remove from the heat and cool.
Meanwhile cut the flesh from the melon rind and remove any large seeds, weigh 750g and cut into chunks. (Any remaining melon can be used in a fruit salad). Put into a food processor or blender and purée.
Add the sugar syrup and the lime juice and mix well.
Pour the sorbetto into an ice-cream maker and churn according to the manufacturer’s instructions. Either use immediately or freeze for up to 2 months.
Alternatively, without a machine, pour the mixture into a shallow tray suitable for the freezer, allow it to part-freeze, then tip into a bowl and whisk to break up the ice-crystals. Return the mixture to the freezer and repeat at least three more times until completely frozen.
Before serving, place the sorbetto in the fridge for 30-60 minutes before scooping.
TOP TIP
Using a domestic ice-cream machine refer to the instructions and the capacity. Remember not to fill the bucket more than two thirds full. For adults, try adding 1-2 tbsp vodka before freezing.
Ingredients – 4 items
1
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Water
Watermelon
Lime juice
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🍁 For cosy autumnal bakes, Tate & Lyle Dark Muscovado Sugar adds rich, treacly depth to cakes and crumbles.
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Made with Tate & Lyle Pure Cane Soft Light Brown Sugar, it adds a rich, mellow sweetness that perfectly balances the tang and spice. Quick to whip up and guaranteed to impress at your next BBQ!
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Why not bake something special, like this Plum Hazelnut Crumble Tart? Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich, golden, and finished with a deliciously crunchy crumble topping. A true treat for plum lovers!
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