Serves 6 1 tbsp granulated sugar 100ml/ 3.5 fl oz water 1 sprig fresh mint 1 honeydew melon, seeded and flesh removed 2 tbsp elderflower cordial 2 tbsp chopped fresh mint leaves 1 lime, grated salt 2 egg whites 12 slices of Parma Ham
To make the sorbet, place the sugar and water together with a sprig of mint. Dissolve the sugar over a low heat, bring to the boil and then reduce for about 5 minutes until syrupy Blend the melon with the syrup and elderflower cordial until smooth. Add in the chopped mint, lime zest and a small pinch of salt Lightly whisk the egg whites until foamy and fold into the sorbet mixture Pour the sorbet into an ice cream maker and leave to churn for 30 minutes, or until a smooth, frozen texture is achieved. If an ice cream maker is unavailable, simply pour the mixture into a large container, place in the freezer, and whisk every hour until frozen Top balls of melon sorbet with slices of Parma Ham and serve immediately Cook’s Tip: The sorbet may need 5-10 minutes out of the freezer before serving to soften its texture. Ensure that you taste the sorbet before you begin churning the mixture, you may prefer to add a little more elderflower cordial, mint or lime Recipe courtesy of the Parma Ham Consortium