Watermelon sorbet

Tam West

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 icecream before we became addicted to the convenience of buying a box at the supermarket. Summer ices, or sorbets, are the most simple of frozen desserts.

See my step-by-step guide to making this watermelon sorbet here and my guide to making your own icecream without a machine here.

Ingredients

350 g	Caster sugar
150 ml	Water
1 kg	Watermelon (Main)
1	Lemon, juiced
1 cup	Sparkling wine, choose a dry one, such as prosecco or Lindauer
1 small handful	Berries

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 and sparkling wine and whizz to combine.
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 4-6 hours 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 in well-chilled wine glasses or flutes with a garnish of fresh berries.