Recipe Details

Summary

Name: Watermelon Sorbet

Category: Ice Cream

1 1/2 pounds watermelon, weighed without seeds or skin

1 1/4 cups granulated sugar

2 cinnamon sticks

2 tablespoons coriander seeds, crushed

3 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.