A sorbet is a frozen dessert made from sweetened water and flavourings. It has been around since the 1st century BC in Italy.
- 100ml watermelon juice – extracted from a 300g slice watermelon – mashed and sieved to extract 100ml of pure juice
- Selection of fresh melon balls (honeydew, watermelon, cantaloupe)
- 250g caster sugar
- 250ml water
- 8 fresh pineapple rings (or drained canned)
- Elderflower and pomegranate sparkling juice (Bottlegreen) could use any juice, even apple and doesn’t need to be sparkling
- dried exotic fruit and passion fruit drizzle for garnish
- Heat water and sugar in a saucepan until sugar dissolves.
- Bring to the boil for 3 minutes then set aside to cool.
- Cut approx 300g wedge of watermelon, remove flesh and chop. Strain through a sieve to extract 100ml of juice. Discard pulped flesh and seeds.
- Add watermelon juice to the cooled sugar water mix and stir.
- Pour into a 2 lbs loaf tin and freeze for 2 hours.
- Remove from freezer and churn up the sorbet to get rid of any crystals forming. Place back in the freezer for another hour.
- Repeat step 6 three more times. (I found scooping this sorbet difficult after all the freezer time required, and suggest that on the last step to churn, you scoop before putting back in the freezer, using an ice cream scoop.)
- Into the middle of a flat bottomed bowl place 2 pineapple rings (these are needed to keep sorbet off of the moat juice and stop it from melting)
- Place melon balls around the pineapple rings.
- Pour sparkling juice into the bowl but make sure it stops below the top pineapple ring (add more rings if you want a deeper moat)
- Place a scoop of watermelon sorbet onto the pineapple stack.
- Garnish and drizzle.