Rockmelon Sorbet

Cook time 20 minutes (+ chilling)
Servings 4


500g rockmelon, cut into 3cm cubes
100g caster sugar
1 tsp lemon juice
1 egg white
2 cups of grapes, picked, washed and then frozen for 1 hour
4 leaves of mint, shredded

Rockmelon Sorbet


Cut the melon in to small bite size pieces and freeze until frozen.

In a food processor, add the melon, sugar, lemon and half the egg white and blitz for a minute or so. Add the rest of the egg white and blitz until smooth, glossy sorbet mixture forms.

You can eat it immediately or freeze for a few hours to ensure the perfect sorbet balls can be scooped. Top with frozen grapes and fresh mint.
Freeze the remaining sorbet.