|Ripe honeydew/Any other melon||3 , seeded|
|Grapefruit/1 orange, for pink-fleshed melons||1 (For Green-Fleshed Melons)|
|Ouzo/Any other anise-flavored liquor||1 Teaspoon|
|Lemon juice||1 Teaspoon (Or More If Needed)|
|Caster sugar||4 Tablespoon|
Cut the flesh of the melons into chunks and puree in a food processor, or through a vegetable mill.
Measure the results: you need about 1.2 litres (2 pt) puree.
Squeeze the grapefruit or orange, adding 50 ml (2 fl oz) juice to the melon puree, with the ouzo and lemon juice.
Taste and add sugar (and more lemon juice) if needed: freezing diminishes flavour.
Pour all this into a metal container (metal conducts the cold better) and place in the coldest part of your freezer.
Stir with a fork every 20-30 minutes, breaking up the crystals round the edge, until it hardens.
When the sorbet is hard, process it again in the food processor, just long enough to break up the ice crystals, and serve (or return to the freezer).
It shouldn't become too hard again.