A pound or so of candied cherries pureed with their syrup and the juice of four lemons. I added three tablespoons of Maker’s Mark and chilled it for a few hours before churning for about half an hour in the ice cream maker. It’s tart, so I drizzled in some honey while churning. This stuff is pretty damned tasty.
When I got it in my head to make sorbet out of the giant watermelon taking up space on my kitchen counter, I thought it would be a difficult thing to make. I could not have been more wrong. A little research was all it took to come up with a basic recipe. The payoff here is high for not a whole lot of work. The most time consuming part of the process is cutting up the watermelon. If you buy it already in chunks, the sorbet base can be whipped together in minutes.
¼ cup sugar
¼ cup water
8 cups seedless watermelon chunks
juice of 1 lemon
Make simple syrup out of sugar and water. Pour into large bowl to cool.
Purée the watermelon. Position a mesh sieve over the simple syrup bowl and pour in the watermelon purée. Ream the lemon over the sieve to catch seeds and pulp.
Stir everything together. Cover with plastic wrap; refrigerate. Chill for at least 2 hours.
Freeze according to your ice cream machine’s directions for 25-30 minutes.
Possible future improvements:
Try throwing some ginger in the syrup.
Try putting mint in the syrup.
Try with vodka.
Try with lime instead of lemon.
Increase lemon/lime juice amount. Try putting zest in the syrup.
A repost from the Witch’s Kitchen blog, which will soon go away.
I’ve come to the conclusion that it doesn’t exist. Coffee ice cream, sure. Coffee gelato, of course. Coffee granita, yes. But I cannot find a recipe for coffee sorbet.
And so, I’m creating one. It shouldn’t be difficult. I’m just modifying a recipe for basic fruit sorbets. The recipe is below. I plan to make it today or tomorrow, so I’ll update to let you know how it went.