An easy-to-make fruity dessert that epitomizes the taste of summer.

Words & Recipes: Ruth Pretty  Styling & Photo: Carolyn Robertson

Peppermint Rockmelon

INGREDIENTS

1 rock melon, skin and seeds removed
1 tablespoon preserved ginger in syrup, finely chopped
2 tablespoons ginger syrup (drained from jar of preserved ginger in syrup)
2 tablespoons lime juice
2 tablespoons peppermint leaves
1 to 2 limes, sliced thinly

METHOD 

Cut melon into wedges and place on a platter. Add ginger, ginger syrup and lime juice and toss together. Scatter lime slices and peppermint leaves over melon. Serve with Mango Sorbet.

Cook’s tip: If mint grows well in your garden, peppermint will thrive there too.

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Mango Sorbet

INGREDIENTS

240g sugar
600g water
600g frozen mango flesh, defrosted
1 tablespoon white wine or Grand Marnièr
1 teaspoon lemon juice
pinch salt

METHOD

Put the sugar and water in a small saucepan set over low heat. Stir to dissolve, then increase the heat and bring to the boil. Reduce heat and simmer for 3 to 4 minutes, then cool to room temperature.

Put the mango in a food processor and pulse until just pulpy. Push through a fine sieve into a bowl (you should get 500g pulp). Stir in the cooled sugar syrup, white wine, lemon juice and salt. Use an ice-cream machine to freeze or pour the mixture into a lidded plastic container and freeze until solid. Shortly before serving, place in food processor and process until smooth. Return to the freezer for 10 to 15 minutes and scoop to serve. Serves 8

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