Ingredients
2 x Canteloupe or Gallia melons, halved, peeled and seeded
1 lemon, juice only
2 tbsp honey
2 lemons, halved
100ml/3½fl oz lemon sorbet
Method
1. Slice the melon as thinly as possible leaving doughnut-shaped pieces. Fold each piece in half to form a semi-circle.
2. Carefully curl the melon around your finger to form an inverted cone shape. Arrange on four small plates. Pour the juice over the top and drizzle over the honey.
3. Take the lemon halves and scoop out the flesh to leave four lemon skins. Pack the lemon sorbet into the skins and place in the freezer until deeply frozen.
4. Remove from the freezer and cut the halves in two to form wedges. Place two wedges on each plate with the melon. Serve immediately.
