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Author Notes: This sorbet has a minimum amount of sugar and full of fresh melon flavour!
Adapted from Ursula Ferrigno's Everyday Italian —Anh Nguyen
- 1 cantaloupe melons
- 75g-150g sugar
- 1/2 lemon juice
- Cut the melon in half, remove the skin and the seeds. Cut into chunks, then puree in a food processor until smooth.
- Add sugar and lemon juice to taste (I tend to add quite a minimum amount).