Iced Melon with Cookies
1 hr 15 min.
ready in 4 h. 15 min.
- For the sorbet
- 1 small Watermelon (skin removed, de-seeded and flesh roughly chopped)
- 1 pinch salt
- 1 tsp lemon juice
- ½ cup superfine caster sugar
- ⅞ cup water
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and line a couple of baking trays with greaseproof paper.
Make the biscuit dough by creaming together the margarine and sugar until pale and fluffy using a handheld electric whisk. Beat in the flour, bicarbonate of soda and vanilla extract and knead this dough lightly for 5 minutes.
Roll the dough out on a lightly floured surface to 1cm thickness and cut into round biscuit shapes using a 5cm round cookie cutter. Arrange on the baking trays spaced apart and punch out a small hole in their centres.
Bake for 15-20 minutes until set and lightly golden. Remove from the oven and dust immediately with caster sugar. Let them cool on the baking tray for a few minutes before moving to a wire rack to cool completely. Store the biscuits in an airtight container once cool.
Place the melon in a food processor and blitz with a pinch of salt and the lemon juice until smooth.
Transfer to a bowl and reserve to one side.
Heat together the water and the caster sugar in a saucepan over a medium heat. Simmer for 5 minutes until the sugar has dissolved and the syrup has reduced a little. Remove from the heat and allow to cool completely before combining with the melon puree.
Churn in an ice cream maker according to the manufacturer's instructions; once the sorbet is smooth, soft and starting to set, spoon into a freezable container and freeze for at least 2-3 hours until set.
When you are ready to serve the sorbet, remove it from the freezer a few minutes beforehand. Use a warm, damp ice cream scoop to make even balls of the sorbet. Spoon into highball glasses and serve with the biscuits on the side.