How to: make watermelon sorbet
Summer’s the time for fruit-based icecreams
and sorbets and I think many of us have forgotten that it is possible to
make them without the technology of fancy icecream machines. You can
achieve delicious results using just your freezer and a fork or whisk.
Of course, this is how cooks made ice cream before we became addicted to the convenience of buying a box at the supermarket.
Over the next three weeks I will look at a series of different methods of making frozen desserts, starting with the most simple — summer ices or sorbets.
Ingredients
350g caster sugar
150ml water
1kg watermelon
Juice of 1 lemon
Berries to garnish
Directions
1.
Place the sugar and water in a pot and dissolve gently over a medium heat.
2. Bring to the boil and let it boil until it reaches the short thread stage, around 108C, or when the syrup is just starting to form. (You can test this by taking a tsp of the sugar syrup, letting it cool, then pinching a little between your thumb and forefinger and then pulling apart. A small strand or thread of syrup should form. It will break when your fingers reach about 2cm distance from each other.)
3. Cut the melon in cubes, removing as many pips as possible. Puree in a food processor, then add the lemon juice
4. Add the hot sugar syrup.
5.
Pass through a sieve to remove any lumps and pips.
6.
Place in a shallow plastic container and freeze for 4-6hours until icy.
7.
Whisk or crush with a fork and return to the freezer for 3-4 more hours. Whisk or crush with a fork again and freeze for another 3-4 hours or until ready to serve.
8. Serve with a garnish of fresh berries.
Of course, this is how cooks made ice cream before we became addicted to the convenience of buying a box at the supermarket.
Over the next three weeks I will look at a series of different methods of making frozen desserts, starting with the most simple — summer ices or sorbets.
Ingredients
350g caster sugar
150ml water
1kg watermelon
Juice of 1 lemon
Berries to garnish
Directions
1.
Place the sugar and water in a pot and dissolve gently over a medium heat.
2. Bring to the boil and let it boil until it reaches the short thread stage, around 108C, or when the syrup is just starting to form. (You can test this by taking a tsp of the sugar syrup, letting it cool, then pinching a little between your thumb and forefinger and then pulling apart. A small strand or thread of syrup should form. It will break when your fingers reach about 2cm distance from each other.)
3. Cut the melon in cubes, removing as many pips as possible. Puree in a food processor, then add the lemon juice
4. Add the hot sugar syrup.
5.
Pass through a sieve to remove any lumps and pips.
6.
Place in a shallow plastic container and freeze for 4-6hours until icy.
7.
Whisk or crush with a fork and return to the freezer for 3-4 more hours. Whisk or crush with a fork again and freeze for another 3-4 hours or until ready to serve.
8. Serve with a garnish of fresh berries.
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