Friday, 3 October 2014

Watermelon Sorbetto

Rumour has it that after a record dry September, it's supposed to start to get a lot colder (and wetter) as October settles in.  In fact, when going for a walk on Wednesday (1st October), the first thing I noticed was a light shower of rain on my skin.  Talk about being prompt and getting down to business!  I, however, wish to feel like it's still summer for as long as possible.  I spent my weekend in short overalls, and have been carrying my inter-seasonal coat over my arm while I've been outside.  I'm also still managing to find my favourite summertime fruits, strawberries and blueberries.  This week's recipe contains a new fruity favourite of mine, which I've used in a recipe or two already this summer - WATERMELONS!  This time, the watermelon is being brought to you in the form of a light pink, ice-cool sorbetto, once again from Matt O'Connor's The IceCreamists.  Who said that you have to let go of summer?


125ml (4 fl oz) water
125g (4 oz) caster sugar
750g (1 ½ lb) seedless watermelon flesh, chopped
1 tablespoon lime juice
1 tablespoon lime zest plus extra to decorate


  1. Pour the water into a saucepan and add the sugar.  Place over a low heat and bring to the boil, whisking often, until the sugar dissolves.  Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.
  2. Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.  For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes.  Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4 degrees Celsius).
  3. Add the watermelon, lime juice and zest into the syrup and mix with a stick blender.  Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions, or churn by hand.
  4. When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid.  Freeze until it reaches the correct scooping texture (at least 2-3 hours).
  5. Decorate each portion with lime zest before serving.

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