For the cucumber-melon sorbet, first remove the seeds from the cucumber and melon, purée finely, pass through a hair sieve. Thoroughly mix together the lauter sugar, dextrose, glucose, salt and lemon juice. Stir in cucumber-melon puree and ginger.
Allow to cool to about 10 degrees. Preparation time for cucumber-melon sorbet in the ice cream maker about 50 minutes.
Preparation Tip:
With a few leaves of fresh mint, possibly also some finely ground white pepper, this cucumber-melon sorbet is a wonderful refreshment on hot summer days. Ideally suited also as an intermediate course of a summer menu!