Watermelon and rosewater sorbet

Watermelon and rosewater sorbet

By
From
Saha
Makes
a little over 1 litre of sorbet
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
800g watermelon flesh
200g caster sugar
70g glucose
200ml water
2 limes, juiced
splash rosewater

Method

  1. To make the sorbet, chop the watermelon into largish chunks and discard the seeds. Whiz to a purée in a food processor and sieve.
  2. Put the sugar, glucose and water in a saucepan and bring 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. Add the lime juice and rosewater. Pour into an ice cream machine and churn according to the manufacturer’s instructions.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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