Watermelon Sherbet Recipe - Cooking Index
Watermelon Sherbet Recipe - Cooking Index
| 8 cups | 1168g / 41oz | Watermelon - chopped and seeded |
| 1 1/2 tablespoons | 22ml | Lime juice |
| 1 cup | 237ml | Light honey |
| 1/2 teaspoon | 2.5ml | Ground cardamom |
| 1/2 | Unflavored gelatin | |
| 1/2 cup | 118ml | Nonfat plain yogurt |
| 12 | Mint leaves |
1. Place watermelon and lime juice in a blender and puree. Set a colander or sieve over a large bowl and pour pureed watermelon through sieve, separating juice from pulp. Place juice, honey, cardamom, and gelatin in a large saucepan over medium-high heat. Cook just to boiling point, then remove from heat. Let cool. Pour into a shallow pan or ice cube tray and freeze to slush point (about 1-1/2 hours).
2. Whisk yogurt into watermelon slush, then return to freezer. Allow to freeze solid (about 2 hours). Stir every hour to break up ice crystals.
3. To serve, cut sherbet into large chunks and puree very briefly in a blender or food processor. Spoon into dessert glasses, garnish with mint leaf, and serve.
Source:
the California Culinary Academy
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