Iced Melon with Cookies

Name: Iced Melon with Cookies
Total time: 4 h 15 min
Yield: 6
Ingredients: 1 small Watermelon (skin removed, de-seeded and flesh roughly chopped); 1 pinch salt; 1 tsp lemon juice; 0.5 cup superfine caster sugar; 0.875 cup water; 0.667 cup Margarine (softened); 0.333 cup superfine caster sugar (plus extra for sprinkling); 1.333 cups all-purpose flour (sifted, plus extra for dusting); 0.5 tsp baking soda; 0.5 tsp vanilla extract

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Difficulty:

easy

Difficulty

Preparation:

1 hr 15 min.

Preparation

ready in 4 h. 15 min.

Ready in

Ingredients

for

servings

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

For the biscuits: ⅔ cup Margarine (softened); 0.333 cup superfine caster sugar (plus extra for sprinkling); 1.333 cups all-purpose flour (sifted, plus extra for dusting); ½ tsp baking soda; ½ tsp vanilla extract

How healthy are the main ingredients?

Margarine Watermelon salt

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Preparation steps

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.