Scoop or spoon this sorbet and serve in glasses with a fresh fruit salad.

Ingredients

• 1 large cantaloupe or rockmelon, (about 1kg)
• ¾ cup sugar
• ¼ cup water
• 2 tblsp Angostura Bitters
• 3 tblsp lemon juice

Method

1. Place the sugar and water into a saucepan and stir over a low heat until the sugar has dissolved. Cool thoroughly.
2. Cut the cantaloupe or rockmelon in half and scoop out the seeds. Scoop the flesh into a food processor and process until smooth. You should have about 2 cups of fruit puree.
3. Stir the melon puree, Angostura Bitters, lemon juice and sugar syrup together.

To Make By Hand

1. Place into a deep, lidded freezer-proof container and freeze for about 2 hours until the mixture becomes slushy. Remove from the freezer and beat with a whisk or fork to break up the crystals and return to the freezer. Repeat this twice more to ensure the sorbet forms small even crystals resulting in a smooth end product.

To Make by Ice-cream Machine

1. Transfer to an ice-cream maker and process as per manufacturers instructions until the mixture is smooth and almost frozen. Transfer to a 3-cup-capacity lidded freezer-proof container, seal and place in the freezer. Use within 4-5 days.