Watermelon sorbet

Watermelon sorbet

By
From
Arabesque
Serves
4-6
Photographer
William Meppem

Early Persian sherbets and iced fruit drinks must surely have made use of the icy-cold sweet watermelon. This sorbet is extremely simple to make. Enlivened with a splash of lemon juice and the merest hint of rosewater, it is quite delicious served with fresh berries and finely chopped mint leaves as a refreshing summer dessert.

Ingredients

Quantity Ingredient
800g watermelon
200g caster sugar
100g glucose
200ml water
2 lemons, juiced
splash rosewater

Method

  1. Remove the peel from the watermelon, chop the flesh into largish chunks and remove the pips. Whiz to a purée in a food processor and sieve.
  2. To make a sugar syrup, bring the sugar, glucose and water to the boil over a medium heat, then lower and simmer for 5 minutes. Mix the fruit purée with the syrup and allow to cool. Then add the lemon juice and rosewater. Pour into an ice-cream machine and churn according to the manufacturer’s instructions.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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