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Watermelon Sorbet

5/8/2017

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Out of the Ord - Watermelon

This delicious watermelon sorbet is the perfect treat for a sunny dry-season day in the North of Australia. For those in winter temperatures, wow your dinner guests with an on theme homemade dessert following an Italian feast of pasta.
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Allow approx. 15 hours to complete this recipe

Ingredients:
  • 500ml (2 cups) water
  • 215g (1 cup) caster sugar
  • A quarter to a half wedge seedless watermelon, rind removed, coarsely chopped *
  • 2 egg whites
  • Fresh lime and strawberries for garnish

Method:
  1. Combine the water and sugar in a saucepan and stir over low heat until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool.
  2. Meanwhile, place cut up the watermelon and blend until pureed. Strain puree through a fine sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice). Repeat the straining process. *
  3. Combine sugar syrup and watermelon juice and stir. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set (add a dash of coconut rum here if that tickles your fancy).
  4. Roughly break up the sorbet with a metal spoon and transfer to the bowl of a food processor (if you have one – I don’t…. and a stick blender worked fine). Process briefly until sorbet is smooth and has a soft, icy texture.
  5. Return sorbet to container and place in the freezer for a further 4 hours or until firm.
  6. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.
  7. Place the sorbet and egg whites into a food processor or a large bowl and process/process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm. Scoop into serving glasses or bowls, drizzle with fresh lime and garnish with strawberries, serve immediately.
Notes:
  • I had one whole watermelon, so for this recipe I cut up and juiced half of it which equated to two portions of watermelon juice for the recipe, that is 600 ml x 2. So, you could double the rest of the ingredients to make a bigger batch or enjoy a freshly squeezed watermelon juice while making your gelato.
  • I repeated the straining process 3 times until the liquid contained no lumps.
 
Recipe adapted from Taste website
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    Hi, I’m T.

    A BBQ, fresh food, and sports lover living in the Top End.

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