This Honeydew, Cucumber and Elderflower sorbet is just the thing to help you cool down as the days grow ever warmer as we edge our way to summer. And it couldn’t be simpler to make. The only real effort required is peeling and chopping the honeydew and cucumber before whizzing it submission in a blender along with some sugar, lemon juice (or lime if you have that handy) and elderflower cordial.
This honeydew sorbet melts the moment it hits your tongue in the most beautiful and refreshing way, with a whisper of elderflower to add a little interest. If you don’t have elderflower cordial you can leave it out altogether, or you could replace it with some mint leaves.
The juice on its own, minus the sugar, is also wonderfully refreshing, and a fantastic way to quench your thirst on a sticky humid day, as yesterday was, just before the storm broke. As the rain started I silently wished it would continue until night time so I could go to sleep listening to the rain pitter patter on the roof, but sadly, it wasn’t to be.
- 1 honeydew melon weighing approximately 600g (1⅓ pounds), peeled, deseeded and roughly chopped
- 1 large cucumber, peeled and roughly chopped
- juice of half a lemon or 1 lime
- 1½ tbs elderflower cordial
- 3 tbs caster sugar
- big pinch of salt
- Place all of the ingredients in a blender and blend until smooth. Pour into a jug or bowl and chill until completely cold or overnight.
- Remove the mixture from the refrigerator and pour into your ice cream maker and churn according to your manufacturers instructions, approximately 20 minutes or until frozen.
- Store in an airtight container and freeze for a couple of hours before serving. If your sorbet is too hard leave to soften on the kitchen bench for 15 minutes before serving.