This simple watermelon sorbet with a hint of mint is a light and refreshing way to end a meal. The recipe comes from Martha Stewart Living, May 2006. It makes about 1 1/2 quarts. To make it, youll need 1 1/3 cups of sugar, 3 sprigs of fresh mint, 6 pounds of seedless watermelon, roughly chopped (about 8 cups), and 2 liters of soda. First, mix the sugar and 1 cup of water in a small saucepan over low heat, stirring constantly, until the sugar has dissolved. Add the mint and bring to a boil. Cook for 5 minutes, then remove from heat. Cover and let stand for 20 minutes. Next, puree the watermelon in batches in a blender. Pour through a fine-mesh sieve into a large bowl, discarding solids. Pour the syrup through the sieve into the bowl; discard the mint. Stir in lime juice. Chill, covered, for at least 2 hours (or overnight). Freeze in an ice cream maker according to the manufacturers instructions. Transfer to an airtight container and freeze for at least 1 hour (or up to 4 days). Let stand at room temperature for 10 minutes before serving.
26.04.2023 @ 23:29
This simple watermelon sorbet with a hint of mint is a light and refreshing way to end a meal. The recipe comes from Martha Stewart Living, May 2006. It makes about 1 1/2 quarts. To make it, youll need 1 1/3 cups of sugar, 3 sprigs of fresh mint, 6 pounds of seedless watermelon, roughly chopped (about 8 cups), and 2 liters of soda. First, mix the sugar and 1 cup of water in a small saucepan over low heat, stirring constantly, until the sugar has dissolved. Add the mint and bring to a boil. Cook for 5 minutes, then remove from heat. Cover and let stand for 20 minutes. Next, puree the watermelon in batches in a blender. Pour through a fine-mesh sieve into a large bowl, discarding solids. Pour the syrup through the sieve into the bowl; discard the mint. Stir in lime juice. Chill, covered, for at least 2 hours (or overnight). Freeze in an ice cream maker according to the manufacturers instructions. Transfer to an airtight container and freeze for at least 1 hour (or up to 4 days). Let stand at room temperature for 10 minutes before serving.