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Before starting this Melon Sorbet recipe, make sure you have organised all the necessary ingredients.
Pour the water in a saucepan.
Add 125 grams of granulated sugar...
... and the lemon juice. Bring to a boil.
In the meantime, peel the melon, making sure to remove any traces of green rind.
Cut the melon in half...
... and scoop out the seeds with a spoon.
When the syrup is ready (the sugar should be melted)...
... combine together the ice cream stabilizer and the remaining 25 grams of sugar.
Pour the mix into the syrup...
... while stirring with a whisk. Leave to cool.
Cut the melon into chunks...
... and process finely in a food mixer.
Add the syrup (it should have cooled down first).
Process until homogeneous.
Pour the preparation into the ice cream maker bowl.
Churn for 30 to 40 minutes...
... until the preparation has the consistency of a sorbet.
Transfer into an ice cream container and store in the freezer (-18°C) until ready to serve. I recommend taking the sorbet out of the freezer about 30 minutes before serving to ensure a smooth consistency. Don't forget to place any leftover sorbet back in the freezer.
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