Servings:
6
Prep time:
15
Cooking time:
5
INGREDIENTS
- - 2 melon
- - sugar
- - 1 small piece of cinnamon bark
- - 4 sheets of gelatin sheets
- - 300 ml of port
- - Lemon juice
- - mint
INSTRUCTIONS
- Mix the Port, 2 tablespoons sugar and the cinnamon in a small saucepan and heat until the sugar is dissolved. Remove the cinnamon, add the gelatin, already soaked and squeezed, making it dissolve well.
- Spread the mixture into 6 glasses, forming a layer of 1 cm. Place them in the refrigerator for at least half an hour.
- Centrifuge the pulp of the melon and toss with a tablespoon of lemon juice. Pour the juice into a measuring jug and calculate 250 ml for each 50 g of sugar.
- Pour the sugar in a small saucepan and melt it with a little melon juice on minimum heat . Combine this syrup to the remaining melon juice, stir and add the finely chopped mint. Place the mixture in the freezer for about 20 minutes.
- Transfer the juice and start up the ice in the ice cream until you've got the consistency of a rather soft slush. If you do not have an ice cream maker, pour the juice into a metal box and, keeping it in the freezer, stir every 20 minutes until you get the right consistency.
- Cover the gelatin with a few spoonfuls of melon sorbet and serve, garnished with mint leaves.
