Watermelon sorbet
Summer fruit, watermelon is ideal for cooling off in the summer. And in sorbet form, there's nothing like it for tackling those hot days.
A little subtlety in this sorbet recipe where we will not use water. Watermelon being a fruit with a mild flavor, we will make the syrup with watermelon juice to guarantee a 100% intense flavor.
You do not have all these ingredients ? No problem. Forget the stabilizer if you do not have any at home. Replace simply dextrose, inverted sugar and powdered glucose by usual sugar (sucrose). The texture will not be perfect but you will still get a very good sorbet.
Ingredients
- 735 g of watermelon approximatively half watermelon
- 30 g of lemon juice
- 110 g of sucrose
- 40 g of dextrose
- 40 g of inverted sugar
- 40 g of powdered glucose 38 DE
- 5 g of stabilizer
Instructions
Take a small quantity of sucrose (50 g for example) and mix it with the stabilizer.
- Mix together the remaining sucrose (60 g), dextrose and powdered glucose.
- Blend the 735g of watermelon.
- In a saucepan, pour 150g of wartermelon juice, inverted sugar and mix it. Start heating the preparation at low heat and add immediately the sucrose/dextrose/powdered glucose mix. Stir constantly with a whisk.
- At 40 °C, add the sucrose/stabilizer mix.
- Continue to heat gently while stirring constantly with the whisk.
- When temperature reaches 85 °C, stop heating. Pour the preparation into another container and immerse it in a bath of ice water.
- Often control the preparation temperature stirring it with the kitchen thermometer. When the mix reaches approximatively 15 °C, add lime juice and the rest of the blended watermelon. Mix well with a hand blender.
- Wrap the container and place it in the refrigerator.
- Let maturate one night.
- The next day, mix well with a hand blender.
- Pour your mix in the ice-maker to start creaming phase.
