Melon sorbet

Melon sorbet

Kavunlu sorbet

By
From
Istanbul
Serves
4-6
Photographer
Steven Joyce

In the summer, delivery men pull two-wheeled handcarts laden with melons up and down the hills of Istanbul by hand, and you can buy a wedge of cool, juicy watermelon to eat for just a few pence on most street corners. Ice creams and sorbets are sold from stalls dotted all over the city. This dessert is a perfect way to marry up two things that always remind me of Istanbul.

Ingredients

Quantity Ingredient
2kg melon
1/4 teaspoon salt, or to taste
2 teaspoons freshly squeezed lemon juice, or to taste
3-4 tablespoons caster sugar, or to taste

Method

  1. Cut the melon into wedges and remove the skin and seeds. Chop the flesh into 2 cm chunks. Place on a baking sheet and freeze overnight. Store in a tub or bag if not using immediately after freezing.
  2. The next day, and at least 3 hours before you want to serve the sorbet, place the frozen chunks in a blender and blitz to a purée – you may need to do this in small batches depending on the capacity and strength of your blender. Taste and add the salt, lemon juice and a little sugar, all to taste. Scoop into a plastic box with a lid.
  3. If it seems too stiff, add a splash of water. Whisk with a fork to mix and then return to the freezer for two hours. Remove from the freezer and whisk thoroughly again, then re-freeze for a further hour and serve.

Tip

  • For this sorbet, you can use any type of melon. Once it’s cubed, you can store it in the freezer for several weeks until you’re ready to use it.
Course:
Dessert
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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