A recipe inspired by Angela Hartnett, a great starred chef from a London restaurant.
COMBINE THE SUGAR AND
REMOVE THE WATERMELON RIND AND CUT UP THE FLESH. Remove as many seeds as possible, then purée the flesh in a blender. Strain the pulp to obtain the juice.
COMBINE THE COLD SYRUP WITH THE WATERMELON JUICE, ORANGE JUICE, LEMON JUICE AND THE ALCOHOLS. Transfer everything to the bowl of the ice cream maker and start the churn cycle.
LEAVE THE SORBET AT ROOM TEMPERATURE FOR A FEW MINUTES BEFORE SERVING.
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