Refreshing and light dessert.


  • 2 small ripe melons (different colours if possible, weighing about 700g)
  • 2 tblsp fresh lemon juice
  • 50 g sugar
  • 2 egg whites


  • Halve the melons, take out the seeds and then scoop all the flesh from the skins, keeping the two colours separate.
  • Liquidize the chunks of scooped-out melon, add half the lemon juice and half the sugar to each, taste and add a little more sugar as necessary.
  • Turn the two mixtures into separate containers, freeze until there is a solid layer about 2.5 cm/1 inch round the edges, then break it up with a fork.
  • Whisk the egg whites until stiff and standing in peaks but not dry, then add the frozen melon (still keeping each colour separate) and continue to whisk, to make a thick, fluffy mixture.
  • Pour each mixture back into its container and freeze again until solid.
  • About an hour before you want to eat the sorbet, take the containers of sorbet out of the freezer and stand them on a shelf in the fridge to give them time to soften a little.
  • Put alternate spoonfuls of each colour in individual glasses and garnish with Crystallized Mint Leaves.

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