|Melon flesh||1 1⁄2 Cup (24 tbs)|
|Granulated cane sugar||1 Cup (16 tbs)|
1 Remove the seeds from the melon and any fibres attached to them.
2 Measure out the peeled flesh.
3 In a food processor jar, put the melon with 1 1/2 cups cold water and the sugar.
4 Process for 30 seconds at high speed, until smooth and well blended.
5 If you have an electric ice cream maker, pour the melon puree into the container and process for 15 minutes, after which the sorbet will be frozen.
6 Transfer the container to the freezer.
7 If you do not have an ice cream maker, pour the puree into a freezer proof container with a tight fitting lid.
8 Place in the freezer.
9 Take the bowl out after about 15 minutes and beat for about 1 minute with a rotary whisk or hand held electric beater.
10 Return to the freezer for another 15 minutes and then repeat the procedure.
11 By now the sorbet mixture should be thick.
12 Repeat twice more.
13 Serve chilled in individual serving dishes, garnished with small mint leaves.