Make your own fresh fruit sorbet

Watermelon and Champagne sorbet

In Summer, nothing beats a fruit-based ice cream or sorbet. I think we have forgotten that it is possible to make summer ice creams and sorbets without the technology of fancy ice cream machines. Using your freezer and just a fork or whisk, it is surprising what delicious results you can achieve. Of course, this is how generations of cooks made ice cream before we got addicted to the convenience of buying a box at the supermarket.

This recipe is for a watermelon sorbet but you can use fresh strawberries and raspberries with a similar result. With the melon or summer berries, because they have not been cooked, they retain there more natural character and freshness.

Ingredients

350g caster sugar

150 ml water

1kg watermelon

juice of 1 lemon

1 cup dry sparkling wine – Champagne, Prosecco 

  1. In a pot place the sugar and water. Dissolve gently.
  2. Bring to the boil until it reaches the short thread stage - 108°C. (Where a thread can be pulled between the finger and thumb).
  3. Cut the melon in cubes. Remove as many pips as possible. Blend to a purée in a food processor. Place in a bowl.
  4. Mix together with the lemon juice and sparkling wine. Press through a sieve to remove any lumps.
  5. Mix together with the sugar syrup. Cool.
  6. Place in a shallow plastic container. Freeze for 4- 6 hours until icy. When icy, whisk or crush with the back of a fork. Return to freezer for 3 – 4 more hours to become more solid. Repeat whisking and crushing with a fork. Leave to freeze.
  7. Serve in well-chilled wine glasses or flutes.

Photos below  

Photo 1 Pressing fruit through a sieve to remove any lumps or pips

Photo 2 Pouring in sugar syrup

Photo 3 Placing fruit puree into shallow containers to freeze for 4-6 hours

View this recipe on http://www.bite.co.nz/recipe/13850/Watermelon-sorbet/

Step by step sorbet 3

Photo 1 Pressing fruit through a sieve to remove any lumps or pips

Step by step sorbet 7

Photo 2 Pouring in sugar syrup

Step by step sorbet 6

Photo 3 Placing fruit puree into shallow containers to freeze for 4-6 hours

 IMG 0592 1

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Celia Hay

Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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