Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Syrup. Heat the water and sugar in the small pan until it boils and turns clear, then stir in the corn syrup and cool.
- 2
Prepare the melon. Halve it, scoop out the seeds, cut away the rind and dice the flesh; you need about 900 g.
- 3
Blend. Whizz the melon with the cool syrup, lime juice and salt until smooth. A very ripe melon needs no more sugar than this.
- 4
Chill. Refrigerate for at least 2 h or overnight, and put the empty container in the freezer.
- 5
Churn. Blend again for a few seconds, then churn for 20-25 min.
- 6
Freeze. Pack into the cold container and freeze for 2 h; it sets firm, so soften in the fridge for 15-20 min before scooping.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
EU nutrition claims
- Low fat: 0.1 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0.7% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.05 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 248 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
20.8 g per serving
41.6 % of the 50 g daily maximum · 83.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- small saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 135 kcal |
| Protein | 0.8 g |
| Carbohydrate | 34.8 g |
| of which sugars | 33 g |
| of which free sugars | 20.8 g |
| Fat | 0.2 g |
| of which saturates | 0.1 g |
| Fibre | 1.2 g |
| Salt | 0.13 g |
Protein per 100 kcal
0.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
