A refreshing dessert, crafted with frozen melon puree and infused with a hint of gin, and perfected with a silky texture through careful emulsification and freezing.
METHOD. Bring the glucose syrup and water to a boil. Add the frozen melon puree to cool down the mixture. Use a hand blender to emulsify. Add the gin. Pour into an ice cream machine. Pour into a tub and freeze overnight.
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