Ingredients
2 ripe Ogen Melons
juice of 2 Lemons
120gm/4oz Caster Sugar
15gm/½ oz Lavender Flowers (fresh or dried)
2 Egg whites
½ bottle dry sparkling Wine or Champagne
Method
Liquidise the melons, lemon juice and caster sugar.
Infuse the lavender flowers for twelve minutes only in the sparkling wine which has been gently warmed.
Drain and press through a sieve.
Add this liquid to the puree followed by the egg whites.
Add a drop or so of blue vegetable colouring and put in an ice-cream machine until done, or whisk the mixture together and freeze, whisking every twenty minutes until set.
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