Melon and Ginger Sorbet from The Great Ice Cream Book by Jon Croft
Blend the melon to a purée and chill. When cold, combine the rest of the ingredients together and add to the melon. Place into ice cream machine or deep freeze. If using a deep freeze, take out...
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Cooking tools:
- Ice cream maker
- Freezer
- Mixing bowl
- Spoon
Ingredients
- 8 oz. (225 g.) stem ginger, chopped
- 1 lb. (450 g.) melon flesh
- 5 oz. (150 g.) sugar
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