Ice cream with green melon and cucumber

Ingredients

• 1 green-fleshed melon
• 3 cucumbers
• Half a lemon
• 100 ml of white wine
• 15 ml of mint syrup
• a splash of fresh milk (optional)

Cut the melon in half, remove the seeds with a spoon, then peel it. Cut the flesh into small pieces to make it easier to blend.

Wash the cucumbers, cut off the ends, and taste a small piece: if it’s bitter, don’t use it. Cut the remaining cucumbers into thin slices.

Combine the melon and cucumber. If the mixture is too thick, add a little fresh milk. Squeeze half a lemon into the blender, add the mint syrup and white wine, then blend for about 30 seconds.

Pour obtenir une mousseuse texture, pourer the puree into a large dish and place it in the freezer for about 2 hours. Remove it, whisk it, and then return it to the refrigerator. Repeat this process 2-3 times, until you achieve the desired airy texture.

During the final stage, pour the mixture into ice cream containers, insert the sticks in the center, and place in the freezer for approximately 10 hours.