Cut the watermelon into 6 equal-sized wedges. Scoop
out the pink flesh, discarding the seeds but
reserving the flesh and peel.
Select a bowl that is
about the same size as the melon. Line it with
Clingfilm. Arrange the melon peel in the bowl to
re-form the shell. Place in the freezer.
Mix the
sugar and cranberry juice or water in a saucepan and
stir over a low heat until the sugar dissolves.
Bring to the boil, then lower the heat and simmer
for 5 minutes. Leave the sugar syrup to cool.
Put
the melon flesh and lemon juice in a blender or food
processor and process to a smooth puree. Stir in the
sugar syrup and pour into a freezer-proof container.
Freeze for 3 1/2 hours, or until
slushy. Tip
the sorbet into a chilled bowl and whisk to break up
the ice crystals.
Return to the freezer for another 30 minutes, whisk again, then tip into the
melon shell and freeze until solid.
Carefully remove the
sorbet-filled melon shell from the freezer and turn
it upside down.
Use a sharp knife to separate the
segments, then quickly place them on
individual plates and serve.
Desserts Recipes -
Watermelon Sorbet
Recipe
