We had a very ripe Charentais melon sitting in the fridge that needed using up, so this sorbet was just the ticket. Again, I tinkered with the recipe. Instead of lemon juice, I used the rind and juice of a lime. Also, the flesh was so juicy when I blended it that I didn't add sugar syrup, but rather just a tablesoon of sugar, and sharpened it all with a little lime cordial. It froze happily in a plastic dish with some occasional stirring, and the result is one of the most startling tasting (and looking) things I've ever made - just fantastic after the rich pork dish earlier, and again the smells are divine. What a meal we've had, courtesy of Nigel. What a star, and I can't wait for his new programme later in the week on BBC 1.
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