491. Watermelon and mint sorbet
where are the rains?
The main conversation these days where ever you go is the heat. People are getting fed up of the really hot weather and are praying for rain. Energy levels ebb, no breeze, every one sweating profusely, reaching out for ice cold water, drinks and trying to spend more time than necessary in the very few air conditioned shops we have in Mombasa. High electricity cost means most shops have only fans and some don’t even have that. Men pulling heavy loads on a cart, women walking with babies tied on their backs and loaded baskets on their heads. Life has to carry on whether its hot or cold. I complain about the weather and immediately think of all those who have no choice but to work in the scorching heat. Long queues for the ferry and my heart goes out to all those sitting in the overheated cars patiently.So I guess I shouldn’t complain too much as I am sitting comfortably in a house that has air conditioning and fans.
Yesterday I made some watermelon and mint sorbet. So cooling, ultra cooling and that’s all we want to have the whole day. Amazing how during the hot season all the watery fruits and vegetables are available in abundance.. water melon, melon, oranges, pineapples and cucumber. What is the difference between a granita and sorbet? Granita is made from fresh juice, sugar syrup and is frozen. It is scraped once when semi frozen to give a granular texture. No ice cream maker is required to make granita. Sorbet too is made from fresh juice and sugar syrup but may have liqueur or other flavourings. Its made in an ice cream maker or whipped in the semi frozen state to give a much smoother texture. So lets jump over to the cooling recipe before it gets hot here too 🙂
Share your thought :
Do you prefer really hot or really cold weather?
WATERMELON AND MINT SORBET
4 cups fresh watermelon juice (approx 8 cups of chunks)
½ cup packed mint leaves
¼ tsp salt
2 tbsp lemon juice
For the syrup :
1 cup sugar
1½ cup water
preparation of the syrup :
- Put sugar and water in a pan.
- Put the pan over medium heat. Stir the mixture till the sugar melts.
- Let the mixture simmer for 5 minutes or till it becomes thick about one thread consistency. Drop the syrup with a spoon. If you see a thin thread behind each drop, the syrup is ready. Or use the thumb and finger test.
- Let the syrup cool down completely.
- Cut the watermelon into chunks.
- Put the chunks in the blender and process till you get a smooth liquid.
- Strain the juice to remove seeds. You need 4 cups of juice.
- Wash the mint leaves thoroughly.
- Add it to the blender jug.
- Add a bit of the watermelon juice and process.
- Strain the mixture.Add the strained juice to the rest of the juice.
- Add salt and lemon juice. Mix well.
- Add the cold syrup and mix.
- Put the mixture in the fridge to chill if you are going to use your ice cream maker.
- Let the chilled juice churn in the ice cream maker for 15 minutes or follow the instructions given in the booklet.
- Take out the sorbet into a freezer proof container and put it in the freezer for 10 – 15 minutes before serving.
- If you do not have an ice cream maker, put the juice in a freezer proof container with a lid.
- When the mixture is semi frozen, break up the crystals either by whisking the mixture with a hand blender or using a fork.
- You can repeat the process twice to make as as crystal free as possible.
- The sorbet will be hard. Leave the container outside at room temperature for 5 minutes (actually depends on how hot the kitchen is) before scooping it into the serving bowls.
- Remove as many seeds as you can before processing the watermelon.
- If the watermelon is very sweet, use only ¾ cup of sugar.
- You can use fresh basil instead of mint if you like.
- I didn’t add water to process the watermelon pieces. Give the jug a few shakes. The watery fruit will get processed easily.