This Honeydew, Cucumber and Elderflower sorbet is just the thing to help you cool down as the days grow ever warmer as we edge our way to summer. And it couldn’t be simpler to make.
1 honeydew melon weighing approximately 600g (1⅓ pounds), peeled, deseeded and roughly chopped
1 large cucumber, peeled and roughly chopped
juice of half a lemon or 1 lime
1½ tbs elderflower cordial
3 tbs caster sugar
big pinch of salt