The amount given in the recipe comes from the size of the melon. This then varies accordingly.
The total here was 440 grams of pureed pulp.
If you want more sorbet, prepare half of it Variegato and accordingly adds more pureed melon to the sorbet.
I still had a Galia melon that should have been eaten long ago.
That's when I got the idea to make a delicious sorbet out of her.
Some melons don't have an intense taste, so I wouldn't make this sorbet with a fresh fruit.
I got from the mashed melon, a little less than half that Variegato cooked and folded in. Thus the actual taste is even more intense.
