17 January, 2015
Author: Alan Simmons
- 1 large watermelon (making sure it has a good shape)
- sugar to taste
- 3 teaspoons gelatine
- ½ cup water
- rose water or lemon juice to taste
- mint sprigs for garnish
- Wash melon and cut off top third of shell.
- With a melon baller make perfect melon balls from the solid flesh near the skin of the melon.
- Leave the softer, spongier center portion for the sherbet.
- Remove all seeds from the scraped melon and puree in a blender.
- Add sugar to taste, keeping in mind when frozen the sweetness diminishes somewhat.
- Sprinkle gelatine over cold water in a cup and leave for 5 minutes to soften, then dissolve over hot water.
- Stir into watermelon pulp.
- Add lemon juice or rose water to taste, then pour into freezer trays and freeze.
- When half frozen remove from freezer beat with beater, then return to tray and freeze again until quite firm.
- Decorate edge of melon with peaks (ie: zig zags made with sharp knife) cover with cling wrap and chill.
- Cover melon balls and chill separately.
- When serving use an ice cream scoop to make balls of the frozen sherbet and pile them into the watermelon shell together with the melon balls.
- Decorate here and there with sprigs of mint and serve immediately.