When temperatures are soaring, cool down and cleanse your palate with this refreshing sorbet. Olive oil and sea salt add extra tang to a popular summer treat.
Watermelon sorbet with olive oil and sea salt
- 1/2 cup sugar
- 3/4 cup water
- 2 kilos watermelon cut into chunks and seeded
- 2 tablespoons fresh lime juice
- Extra virgin olive oil
- Sea salt flakes e.g. Murray River Pink
Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the centre of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours.
To serve: place in chilled dishes and drizzle with olive oil and sprinkle with sea salt flakes.
More recipes at www.lyndeymilan.com