This simple, delicious sorbet is perfect for the summer heat waves. The addition of Mint makes for a refreshing kick (but don’t add too much or you’ll risk having your sorbet taste like toothpaste!)
Ingredients (serves 6):
- 630g honeydew melon
- 100mL elderflower cordial
- 40mL maple syrup
- 50mL water
- 2 TBSP granulated sweetener i.e. Stevia
- Juice of ½ lemon
- 2 small handfuls of mint leaves
Method:
- Peel the melon from its hard skin and chop it into 2.5 cm pieces. Place in a zip plastic bag in one layer and freeze.
- Pour the elderflower cordial, maple syrup, water, lemon juice with half of the fresh lemon leaves into a small pot. Bring to the boil and then simmer for 5 minutes.
- Take it off the heat and let cool down and infuse. When it's cool, strain it through a sieve, discarding the mint.
- Place the frozen melon pieces, the cooled syrup and the rest of the fresh mint into a food processor. Blend into a smooth consistency. Serve straightaway. You can also place the rest in a freezable container. Just remember to take it out of the freezer 10 minutes earlier to soften up a bit before serving.
*This recipe is originally from Fit FODMAP Foodie