As a "healthier" dessert I decided to try my hand at making sorbet. This recipe is adapted from
this recipe, but I found I prefer to use honey because it gives a more interesting flavour, and lemon gav I don't have an ice cream machine or anything like that, but I do have an 800 watt ice crushing stab mixer and that seemed to do the job just nicely.
- 500ml water
- 1/4 cup honey
- 3/4 cup caster sugar
- 2 tsp lemon juice
- 1.2kg seedless watermelon, rind removed, coarsely chopped
- 2 egg whites
- Combine the water, honey and sugar in a medium saucepan and stir over low heat for 5 minutes or 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. Add lemon juice and combine.
- Meanwhile, place watermelon in a jug and blend with a stab mixer or blender until pureed. Strain puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible. The recipe said I should have about 600ml of watermelon juice, but I had about 800 ml. This didn't seem to affect the recipe.
- Add sugar syrup to watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set.
- Roughly break up the sorbet with a metal spoon and use a stab mixer to blend to a smooth, soft texture.
- Return sorbet to container and place in the freezer for a further 4 hours or until firm. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for a further 4 hours or until firm.
- Place the sorbet and egg whites in the bowl of a food processor and 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.
This keeps for up to a week. If you're not serving it on the day you make it, you'll probably have to give it a quick beat with a metal spoon before balling it up to serve.
1 comment:
This recipe is adapted from this recipe, but I found I prefer to use honey because it gives a more interesting flavour.
Post a Comment