Friday, September 20, 2013


watermelon sorbet, photo: ngoc minh ngo

serves 8
330 gr. sugar
3 sprigs fresh mint
about 3 kg watermelon, flesh roughly chopped, remove as many seeds as you can
juice of 2 limes

to make the mint syrup, cook sugar and 240 ml water, stirring constantly in a small saucepan over low heat until sugar has dissolved, than add the mint. 
bring to boil, cook for 5 minutes, than remove from  the heat, cover and let stand for 20 minutes.
working in batches, puree the watermelon in a blender.
pour through a fine sieve into a large bowl, discard the solids.
pour mint syrup through a fine sieve into a bowl, discard the mint, than stir the syrup into the puree.
stir in the lime juice.
cover and refrigerate at least for 2 hours (up to overnight).
freeze in an ice cream maker according to manufacturer's instructions.
transfer to an airtight container, freeze at least 1 hour up to 4 days.
let stand at room temperature 10 min before serving.

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