Some days the day begins with gray.
Some days blue skies and puffy cumulus clouds seem far far away.
Some days it feels like there are not enough hours in the day.
And some days it feels like the hours are far too many.
Some days it feels like I've been rowing all day just to realize that the boat's still anchored.
Some days I don't know how other women do it.
Some days I whine. For no good reason.
Because if there's one thing I know, I'm infinitesimal.
Poet I am not, but I try anyway.
And so it's just the day to fix this sorbet.
Small accomplishments.
Big joy.
Because on such a day, this sorbet does a good job
Nudging today along the right way.
Gather the ingredients:
Sweet, ripe watermelon - 3-4 lbs (about 1/3 large - yield approx 8-9 cups), 3/4 cup sugar, 12 fresh basil leaves, 3/4 cup water, zest & juice of 1 orange, 2 tbs fresh lemon juice, 2 egg whites
Also, a container with a tight fitting lid & a hand immersion mixer
Prepare the ingredients for sorbet
Prepare the simple syrup
- In a sauce pan place 3/4 cup of water and sugar. Add orange juice and zest and bring to simmer on medium-low heat for 10 minutes.
- Remove from heat, add the basil leaves. Infuse for 1 hour.
- Once the sugar syrup is infused, remove the basil leaves and set aside.
- In a blender, add chunks of watermelon and puree to a smooth pulp. Do this in batches as needed.
- Combine the pureed watermelon with infused simple syrup & lemon juice.
- Place in a container with a tight fitting lid (preferable metal)
- Freeze for 2-3 hours.
- Add egg whites in a food processor and give it a whirl
- Add the slushy, icy watermelon mixture from the freezer
- Process till all the icy particles have broken down
- Freeze for another 4 hours or overnight till frozen
- Using an immersion hand blender, run through the entire sorbet to break up any ice crystals and achieve a smooth consistency.
- Repeat with hand immersion blender just before serving.
- Scoop and serve garnished with basil sprigs.
One bite and you'll know that summer is here!
Nothing but honest to goodness watermelon with the scent of basil. Sweet and tangy. Simply heavenly.
My day just got a whole lot better. And so will yours!
Recipe for
Watermelon Basil Sorbet
Preparation time: 10 minutes
Inactive resting time: 1 hour
Chilling time total: 6 hours to overnight
Serves 6-8
Shopping list
Sweet, ripe watermelon - 3-4 lbs (about 1/3 large - yield approx 8-9 cups)
3/4 cup sugar
12 fresh basil leaves
3/4 cup water
zest & juice of 1 orange
2 tbs fresh lemon juice
2 egg whites
~
a container with a tight fitting lid
a blender &
a hand immersion mixer
Preparation:
Watermelon: Separate from the skin, discarding white portions and cutting into chunks.
Basil leaves: Separate from the stalks. Halve leaves. Set aside.
Method:
- In a sauce pan place 3/4 cup of water and sugar. Add orange juice and zest and bring to simmer on medium-low heat for 10 minutes.
- Remove from heat, add the basil leaves. Infuse for 1 hour.
- Once the sugar syrup is infused, remove the basil leaves and set aside.
- In a blender, add chunks of watermelon and puree to a smooth pulp. Do this in batches as needed. Combine the pureed watermelon with infused simple syrup & lemon juice.
- Place in a container with a tight fitting lid (preferable metal). Freeze for 2-3 hours.
- Add egg whites in a food processor and give it a whirl. Add the slushy, icy watermelon mixture from the freezer. Process till all the icy particles have broken down
- Freeze for another 4 hours or overnight till frozen.
- Using an immersion hand blender, run through the entire sorbet to break up any ice crystals and achieve a smooth consistency.
- Repeat with hand immersion blender just before serving.
- Scoop and serve garnished with basil sprigs.
Enjoy!
