Thursday, April 21, 2011

Watermelon Mint Sorbet

We decided to make a figure friendly (I guess) dessert for the 2nd part of Pesach considering all the fattening eating that was non-stop (does this ever get old???)

Anyways, we had a huge amount of seedless watermelon cut up so decided to put the leftovers to good use. We also had a huge bag of fresh mint that my father bought for hot tea, so I used a bunch without making a dent in the bag! As long as you have patience & good fresh fruit, you can do this with just about anything. It is WELL worth it. I kind of made up what I did as I was going along so just bear with me and experiment with the proportions if you feel the need. Erev first days my brother made fresh lemonade so we saved the lemon halves and froze them in the hopes of future use... success!

Everyone go make this and maybe it will send a message above that WE WANT SPRING NOW!!!!!

Watermelon Mint Sorbet
-BIG bowl of cut watermelon (I'd say we had about 6-8 cups??)
-Juice of 1 lemon
-Juice of 1 orange
-Mint/citrus simple syrup: 1 cup water, 1.5 cup sugar, zest of a lemon & zest of an orange, couple sprigs of mint leaves. Bring to a boil & then let simmer for 10 minutes till slightly syrupy. Let cool.

-Puree the watermelon in a food processor, & add the citrus juices (DON'T strain the watermelon)
-When syrup is semi-cooled, discard the mint leaves, & freeze it in an airtight container. Freeze the watermelon puree in a separate container as well.
-Freeze for a few hours (until its lightly frozen, not a hard block) & then add the watermelon puree back into the food processor, & stream the simple syrup in until combined. Put back into the big container & refreeze. After a couple more hours (4-5), put it BACK into the food processor and process it for a good 5 minutes until it resembles a creamy sorbet-like consistency. It is WELL WORTH THE EFFORT!
-It is now ready to enjoy!!! The key is the numerous food processing.
-Serve in frozen lemon cups (cut off the bottoms so that it stands on its own but don't go through the whole lemon otherwise the sorbet will leak out)- since this sorbet isn't as good as would be in an ice cream maker (though the consistency is still impressive for a food processor, an old Pesach one for that matter!!!) it melts quicker, so the frozen lemon is a great way to keep it cold & frosty.
-Garnish with a fresh mint leaf!
Chag Sameach!

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