Honeydew, Cucumber and Elderflower Sorbet

Ingredients

• 1 pounds honeydew melon weighing approximately 600g (peeled, deseeded and roughly chopped, 1 1/3)
• 1 large cucumber (peeled and roughly chopped)
• juice of half a lemon or 1 lime
• 1 1/2 tbs elderflower cordial
• 3 tbs caster sugar
• big pinch of salt

Instructions

1. 1

   Place all of the ingredients in a blender and blend until smooth. Pour into a jug or bowl and chill until completely cold or overnight.

2. 2

   Remove the mixture from the refrigerator and pour into your ice cream maker and churn according to your manufacturers instructions, approximately 20 minutes or until frozen.

3. 3

   Store in an airtight container and freeze for a couple of hours before serving. If your sorbet is too hard leave to soften on the kitchen bench for 15 minutes before serving.