Melon Sorbet with Port Recipe

Ingredients

Serve 4

• 2 small melons

• 1 1/4 cups/175 g confectioners'/icing sugar

• 1 egg white

• 4 tbsp Port

• 4 sprigs fresh mint, to garnish

Method:

1. Cut the melons in half horizontally. Remove and discard the seeds. Use a spoon to take out the flesh. Place in a bowl and set aside.

2. When the melon halves are cleaned, place them in the freezer.

3. Process the melon flesh in a food processor or blender with the confectioners' sugar, egg white, and Port.

4. Spoon the puree in ice cube trays and freeze for about 3 hours.

5. Before serving, return the melon ice cubes to the blender and process until finely chopped.

6. Pour the sorbet into the melon halves. Garnish with the mint and serve on dessert plates.