A refreshing sorbet for an outdoor teatime event on a warm afternoon.
Yield: 1½ quarts
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- 1 cup sugar
- ½ cup brewed white tea (made with 1¼ teaspoons tea leaves and ½ cup water)
- ½ cup water
- 8 cups (1-inch) watermelon cubes, seeds and rind discarded
- 2 tablespoons fresh lemon juice
- 2 tablespoons corn syrup
- ¼ teaspoon salt
- Garnish: fresh mint
- In a small saucepan over medium-high heat, combine the sugar, brewed tea, and water. Heat until the sugar is dissolved and syrup is simmering, about 5 minutes. Remove from heat, and cool completely.
- In a food processor, puree the watermelon cubes. Reserve 4 cups of the puree, and discard any remainder, or set aside for another use. Strain the puree through a fine-mesh sieve.
- Combine the cooled syrup, strained watermelon puree, lemon juice, corn syrup, and salt; stir to combine. Freeze in an ice-cream maker according to manufacturer’s instructions. Garnish with fresh mint, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime May/June 2009