Active: 15 minutes; Total: 4 hours 20 minutes; Yield: 1 quart
Watermelon, ripe, diced in 1-inch cubes | 7 cups (3 to 4 pounds) |
Sugar, granulated | ¾ cup |
Basil, fresh, torn + | 1 cup packed + |
Lime juice, freshly squeezed | 3 tablespoons |
Chambord | 1 tablespoon |
Vodka | 1 tablespoon |
Salt | Pinch |
- Puree the watermelon in a food processor or blender.
- Place a fine mesh sieve over a mixing bowl, and transfer the watermelon to the strain off the juice; discard the pulp.
- Reserve ¾-cup of the juice, and place in a small saucepan with the sugar; bring to a boil over medium-high heat.
- Add 1-cup of torn basil leaves, cover, and allow to steep for 15 minutes.
- Strain the simple syrup into the bowl with the rest of the watermelon juice; whisk to incorporate.
- Whisk in the lime juice, Chambord, vodka, and salt.
- Cover, and chill for 4 to 24 hours in the refrigerator.
- Prior to churning, stir in 2-tablespoons minced basil.
- Churn in your ice cream maker for 15 to 20 minutes; it will look slushy but will get firmer in the freezer.
- Freeze for 24 to 48 hours to cure the sorbet before serving, if possible to wait that long.
Recipe from Sense & Edibility by Marta Rivera.
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