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Watermelon Sorbet
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1/2 pounds watermelon, weighed without seeds or skin
1/4 cups granulated sugar
cinnamon sticks
tablespoons coriander seeds, crushed
tablespoons lemon juice
Reduce watermelon flesh to a purée.
In a heavy−based saucepan, dissolve sugar in 2 cups water. Add cinnamon sticks and coriander seeds
and boil for 5 minutes. Cover and leave to infuse until cold.
Strain syrup into the watermelon purée and stir in lemon juice. Pour mixture into a container. Cover
and freeze until firm, beating 3 times at 45−minute intervals.
About 30 minutes before serving, transfer the sorbet to the refrigerator.
Serves 8.
Watermelon Sorbet
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