Mango & Melon Sorbet - cooking recipe

Ingredients

8 ounces sugar
1 cup water
3 mangoes, peeled and cut into large chunks
1 melon, halved and seeded
1 orange, juice and zest of

Preparation

Combine the sugar and water together in a small saucepan and bring to the boil. Remove from the heat and place syrup in freezer to cool quickly while you prepare the fruit.
Puree the mango chunks in a food processor and set aside.
Puree the melon in the same way.
Blend mango and melon purees together in a bowl. Stir in chilled sugar syrup, orange zest and juice and place in refrigerator until well chilled, about 30 minutes.
Pour into a shallow tray and place in the freezer. When the sorbet begins to freeze around the edges, stir well. Continue stirring every hour for 2 or 3 hours, until the mixture has frozen solid.
Cover, and let the sorbet continue to freeze overnight.
Let the sorbet stand at room temperature to soften slightly before serving.