KCB 13.2: Watermelon Sherbet
Watermelon Sherbet
This refreshing preparation can be served as either a drink or a dessert. For the best results Watermelon Sherbet should be made with the juice from ripe red watermelon flesh at the peak of melon season.
• PREPARATION TIME: 15 minutes
• CHILLING TIME: A few hours
• YIELD: Enough for 6 persons
• CHILLING TIME: A few hours
• YIELD: Enough for 6 persons
• 6 cups (1 1/2 litres) watermelon juice
• 1 cup (250 ml) sugar
• 6 teaspoons (30 ml) fresh lemon juice
• 2 cups (500 ml) reduced cream (light cream)
• 6 sprigs fresh mint
• 1 cup (250 ml) sugar
• 6 teaspoons (30 ml) fresh lemon juice
• 2 cups (500 ml) reduced cream (light cream)
• 6 sprigs fresh mint
1. Combine the watermelon juice, sugar, and lemon juice and place in a steel bowl in the freezer. Freeze until slushy.
2. Remove from the freezer and scoop into individual glass dessert bowls. Pour cream over each serving and garnish with a sprig of fresh mint. Serve immediately.
Note: alternatively, you can freeze the watermelon juice overnight and blend it in a food processor next day, reducing it to a sorbet consistency.
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