When ripe melons are readily available, each with its own distinctive flavour and deliciously delicate variations in flesh colours, it would be worthwhile selecting, say, a watermelon, charentais, canteloupe and galia to produce sorbets from crimson to palest apricot and yellow-green. They’re very pretty when presented together and are popular with children. This recipe, however, is for one variety only (water melon is terrific for colour but Charentais beats it for fragrance and flavour) and is most definitely for grown ups.

An ice cream maker is essential. Vodka is optional.

Ingredients

500g melon flesh - of your choice
juice of 1 lemon
250g sugar
325ml water

vodka, to taste

Method

Take a large knife and cut the melon into 8 ‘boats’, remove the seeds and cut the flesh away from the skin into generous chunks. Weigh as you go until you have enough and save the rest for breakfast. Place the melon pieces in a liquidiser or processor together with the lemon juice and blend to a thick liquid. Transfer to a large jug.

Make a simple sugar syrup by placing the sugar and water in a saucepan and stir gently with a wooden spoon over a medium heat until the sugar has dissolved. When it reaches boiling point, turn down the heat and allow the syrup to simmer for 5 minutes without stirring. Remove from the heat and allow to cool completely before adding to the melon puree, and mix to incorporate.

Set your ice cream maker in motion and pour the mixture in, allow it to churn for half and hour then transfer your sorbet to a suitable container and pop in the freezer. Allow at least 2 hours freezing for it to firm up before using. With two hot spoons, scoop out some sorbet into quenelle shapes and place two or three into cocktail glasses. Pour over vodka in your personal desired quantity and serve with a long handled teaspoon. Cool.