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Watermelon Sorbet is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1/4 of a large watermelon (about 2 pounds)
1/2 cup superfine sugar
1 tablespoon fresh lemon juice
1 tablespoon Marsala
Cut away the rind from the watermelon and discard. Cut the flesh into 2 inch chunks. You should have about 4 cups. In a food processor, puree the melon chunks with the seeds until liquefied. Strain the juice through a coarse sieve set over a medium bowl and discard the seeds. In a small saucepan, combine the sugar with 1/2 cup of the strained watermelon juice. Dip a pastry brush in water and wash down the sides of the pan. Bring to a boil over moderately high heat, stirring occasionally; remove from the heat. Whisk this watermelon syrup into the remaining watermelon juice and stir in the lemon juice. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. When the sorbet begins to set, after about 20 minutes, add the Marsala. When the sorbet is done, transfer to a tightly covered container and freeze overnight. You can freeze this for up to 1 week. Serves 2.
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