I'm a big fan of sorbets, especially as they're so easy to make; even for those living with tiny kitchens, and without the luxury of expensive ice-cream makers. All you need is a deep freeze (however small), a terrine-shaped metal container, a blender, and lots of patience. Once you've mastered the technique, the sky's the limit, and great fun can be had by one and all inventing interesting new flavour combinations.
Take a cantaloupe melon and remove the skin. Cut it into chunks and take out the seeds and any pith. Put it to one side. You could of course use any melon you liked the look of; experimentation is the key. In the meantime, dissolve three quarters of a cup of white sugar in three quarters of a cup of water, and heat gently to make a syrup. When it's properly dissolved, pour it into the metal terrine, and stick it into the 'fridge to cool down.
Whizz the melon up in your magimix or blender, until it's smooth. I happen to prefer my sorbets to be very smooth, and I don't like nasty bits floating around in it, so I would then push the blended melon through a sieve. Once that's done, pour the blended, sieved melon into the metal terrine and mix it around with the cooled syrup, adding a squeeze of lemon juice as you go. Stick it into the deep freeze.
Now it's a matter of patience. Wait until the sorbet is almost frozen, and then take it out of the deep freeze and mash it up with a fork. Put it back into the freezer. Wait again until it's almost frozen, take it out and mash it up. To finish it off, wait until it's almost frozen, take it out, but this time whizz it up in a blender, return it to its container and re-freeze.
To serve the sorbet, I pour iced Zubrowka bison vodka over it. Zubrowka vodka is curious stuff, which has a very distinctive grassy taste ( a bit like that evocative summer smell of freshly cut grass and petrol lawn mowers). To quote from the hilarious marketing blurb on the label: "In a remote corner of Poland in the North Podlaise Lowland lies a mysterious place called Bialowieza, the last primeval forest in Europe, home to Europe's last remaining herd of bison and to a distinctively, aromatic plant- Bison grass...since the 14th century, Bison-grass has been used to infuse a unique vodka, Zubrowka, a singular spirit of supreme smoothness..."
I'm not sure I like Zubrowka as a neat vodka, but I think it works brilliantly when used in conjunction with other foods. (Incidentally, there's no point adding vodka directly to the sorbet mix, as the alcohol won't freeze properly).
For the bibliophiles amongst you, it might be worth your while tracking down a copy of Elizabeth David's "Harvest of the Cold Months: The Social History of Ice and Ices", edited by Jill Norman, and published by Michael Joseph in 1994. I've got a feeling that this book was published in a small print run, and several years ago, scarce used copies were scarily expensive. But that was before the internet, and there's now a reasonable selection of copies available on Abebooks.