MELON SORBET
The melon's organoleptic properties are heightened by low temperatures. It is thus well suited to the making of sorbets, which benefit from its low glucidic value (around 4.5%) and high water content.
The melon plant, originating from Guinea, is grown intensely wherever it is hot. Of the many available varieties we use the Dudain melon, which is round and small and has a very fragrant and tasty flesh.

In the summer this sorbet is ideal in combination with zabaione, our ice-cream made with vintage marsala!
 
 
close