Melon Sorbet

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


  1. Halve the melons, take out the seeds and then scoop all the flesh from the skins, keeping the two colours separate.
  2. 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.
  3. 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.
  4. 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.
  5. Pour each mixture back into its container and freeze again until solid.
  6. 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.
  7. Put alternate spoonfuls of each colour in individual glasses and garnish with Crystallized Mint Leaves.


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