Sorbets are the embodiment of simplicity, which results in a delicious treat. You can choose to go with just one kind of fresh fruit, or you can go crazy with various fruit combinations. To add more interest, you can consider putting spices or herbs in your syrup, or even stir in a bit of liquor.
- 1 watermelon, medium, chopped, total weight 450g once prepped
- 1 lemon, large, juiced
- 75ml of Prosecco
- Rosemary syrup
- 2 sprigs of rosemary, large
- 100ml of water
- 100g of caster sugar
To begin, make the simple rosemary syrup. Add the sugar, water and rosemary to a medium saucepan and place over a low heat. Allow the sugar to slowly dissolve in the water and cook for about 2-3 minutes. Switch off the heat and allow to cool completely. Drain and reserve.
Add the watermelon flesh to a blender and blitz until smooth. Pass through a sieve, then add the lemon juice and rosemary syrup. Blend again until smooth
Once smooth, stir through the Prosecco. Pour the mixture into a large, shallow, freezer-proof dish and set aside to chill in the fridge
At this point, you can either use an ice cream machine to make a very smooth sorbet, according to manufacturer instructions, or make it manually for a more rustic look. The second option will take a bit longer; place the dish in the freezer. Stir and scrape the mixture with a fork every 30 minutes, moving the frozen edges in toward the slushy centre and crushing any lumps until the sorbet is firm – this should take 3-4 hours. Place in the freezer overnight
Remove the sorbet from the freezer about 10-15 minutes before serving. To serve as a cocktail, simply add a scoop to a glass and top up with Prosecco