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Jun. 24th, 2003 11:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nimrodiel(this is cross posted to my journal, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
gothfood, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
creepycuisine. and bitchinkitchen - sorry for those who see it many times, I wanted to share these with everyone *G*)
Since it's summer time, and summer means cool treats, I thought I would share these two recipies out of the cookbook from irresistible Sorbets, Sherbets, Water Ices, & Granitas by Sarah Lewis. Both of these are melon based recipies , as they happen among my favorite of the summer fruits.
Watermelon Granita
This pastel pink granita owes its color and delicate flavor to watermelon. Which has been subtly blended with the citrus freshness of lime. On a hot summer’s afternoon it will appeal to young and old alike.
Ingredients:
2/3 cup caster (superfine) sugar
2/3 cup water
1 whole watermelon, about 4 – 4 ½ lbs
Finely grated rind, and juice of 2 limes
Lime wedges to serve
1. Put the sugar and water into a pan, heat, and then bring to a boil. Pour into a heatproof bowl. Cool, and then chill.
2. Cut the watermelon into quarters. Discard most of the seeds, scoop the flesh into a food processor and process briefly until smooth.
3. Strain the puree into a large shallow tub or roasting pan that will fit into your freezer. Discard the seeds in the sieve. Pour the chilled syrup into the tub or pan, add the lime rind and juice and mix well. Cover and freeze for two hours until the mixture around the sides of the container is mushy. Mash the ice finely with a fork and return the granita to the freezer.
4. Freeze for two hours more, mashing the mixture every thirty minutes until the granita has a fine slushy consistency. Scoop it into dishes and serve with lime wedges for squeezing over.
Variation: To serve this granita cocktail- style, dip the rim of each glass serving dish in a little water or beaten egg white, then dip in sugar. Carefully spoon in the granita, pour over a little Cointreau, tequila, or white rum and decorate with lime wedges or thin strips of lime rind removed with a cannelle knife (zester) and twisted round a cocktail stick (toothpick).
Taken from irresistible Sorbets, Sherbets, Water Ices, & Granitas by Sarah Lewis
Iced Melon Sorbet with Pimm’s
Freezing sherbet or sorbet in hollowed out fruit, which is then cut into icy wedges, is an excellent idea. The novel presentation and refreshing flavor make this dessert irresistible on a hot summer afternoon. The idea works particularly well with melon wedges, served on a bed of crushed ice.
Ingredients:
¼ cup caster (superfine) sugar
2 tbsp. Clear honey
1 Tbsp Lemon juice
4 tbsp water
1 Cantaloupe or Charentais melon, about 2 ½ lbs, halved and seeded
Crushed ice, cucumber slices, and borage leaves to garnish
Pimm’s no. 1 for serving
1. Put the sugar, honey, lemon juice, and water into a pan and heat gently, stirring until the sugar has been dissolved. Bring to a boil, and then leave off heat to cool.
2. Carefully scoop the melon flesh into a food processor, keeping the shells intact. Set the shells aside.
3. Blend the melon flesh until smooth. Transfer to a bowl, stir in the cooled syrup and chill until very cold. Invert the melon shells and leave them to drain on kitchen paper. Put the shells in the freezer while making the sorbet.
4. Transfer the melon mixture to an ice cream maker and churn till it holds its shape. If you are making the sorbet by hand, pour the mixture into a plastic tub, or similar freeze proof container, and freeze for 3-4 hours, beating twice with a fork, a whisk, or in a food processor, to break up the ice crystals.
5. Pack the sorbet into the melon shells and level the surface with a knife. Use a dessertspoon to scoop out the center of each filled shell to simulate the seed cavity. Cover and freeze overnight.
6. To serve, use a large knife to cut each half into three wedges. Serve on a bed of crushed ice on a platter, or individual serving plates, and decorate with cucumber slices and borage. Drizzle lightly with Pimm’s.
Cook’s Tip: If the melon sorbet is too firm to cut when taken straight out of the freezer, let it soften in the refrigerator slightly. Take care when slicing the frozen melon shells into wedges. A serrated knife is easiest to use.
Taken from irresistible Sorbets, Sherbets, Water Ices, & Granitas by Sarah Lewis
I have only tried a few of the recipies from this book, but they turned out wonderful. I really have to recomend it to anyone who has an interest in making their own sorbets, granita's or water ices.
gothfood, creepycuisine. and bitchinkitchen - sorry for those who see it many times, I wanted to share these with everyone *G*)Since it's summer time, and summer means cool treats, I thought I would share these two recipies out of the cookbook from irresistible Sorbets, Sherbets, Water Ices, & Granitas by Sarah Lewis. Both of these are melon based recipies , as they happen among my favorite of the summer fruits.
Watermelon Granita
This pastel pink granita owes its color and delicate flavor to watermelon. Which has been subtly blended with the citrus freshness of lime. On a hot summer’s afternoon it will appeal to young and old alike.
Ingredients:
2/3 cup caster (superfine) sugar
2/3 cup water
1 whole watermelon, about 4 – 4 ½ lbs
Finely grated rind, and juice of 2 limes
Lime wedges to serve
1. Put the sugar and water into a pan, heat, and then bring to a boil. Pour into a heatproof bowl. Cool, and then chill.
2. Cut the watermelon into quarters. Discard most of the seeds, scoop the flesh into a food processor and process briefly until smooth.
3. Strain the puree into a large shallow tub or roasting pan that will fit into your freezer. Discard the seeds in the sieve. Pour the chilled syrup into the tub or pan, add the lime rind and juice and mix well. Cover and freeze for two hours until the mixture around the sides of the container is mushy. Mash the ice finely with a fork and return the granita to the freezer.
4. Freeze for two hours more, mashing the mixture every thirty minutes until the granita has a fine slushy consistency. Scoop it into dishes and serve with lime wedges for squeezing over.
Variation: To serve this granita cocktail- style, dip the rim of each glass serving dish in a little water or beaten egg white, then dip in sugar. Carefully spoon in the granita, pour over a little Cointreau, tequila, or white rum and decorate with lime wedges or thin strips of lime rind removed with a cannelle knife (zester) and twisted round a cocktail stick (toothpick).
Taken from irresistible Sorbets, Sherbets, Water Ices, & Granitas by Sarah Lewis
Iced Melon Sorbet with Pimm’s
Freezing sherbet or sorbet in hollowed out fruit, which is then cut into icy wedges, is an excellent idea. The novel presentation and refreshing flavor make this dessert irresistible on a hot summer afternoon. The idea works particularly well with melon wedges, served on a bed of crushed ice.
Ingredients:
¼ cup caster (superfine) sugar
2 tbsp. Clear honey
1 Tbsp Lemon juice
4 tbsp water
1 Cantaloupe or Charentais melon, about 2 ½ lbs, halved and seeded
Crushed ice, cucumber slices, and borage leaves to garnish
Pimm’s no. 1 for serving
1. Put the sugar, honey, lemon juice, and water into a pan and heat gently, stirring until the sugar has been dissolved. Bring to a boil, and then leave off heat to cool.
2. Carefully scoop the melon flesh into a food processor, keeping the shells intact. Set the shells aside.
3. Blend the melon flesh until smooth. Transfer to a bowl, stir in the cooled syrup and chill until very cold. Invert the melon shells and leave them to drain on kitchen paper. Put the shells in the freezer while making the sorbet.
4. Transfer the melon mixture to an ice cream maker and churn till it holds its shape. If you are making the sorbet by hand, pour the mixture into a plastic tub, or similar freeze proof container, and freeze for 3-4 hours, beating twice with a fork, a whisk, or in a food processor, to break up the ice crystals.
5. Pack the sorbet into the melon shells and level the surface with a knife. Use a dessertspoon to scoop out the center of each filled shell to simulate the seed cavity. Cover and freeze overnight.
6. To serve, use a large knife to cut each half into three wedges. Serve on a bed of crushed ice on a platter, or individual serving plates, and decorate with cucumber slices and borage. Drizzle lightly with Pimm’s.
Cook’s Tip: If the melon sorbet is too firm to cut when taken straight out of the freezer, let it soften in the refrigerator slightly. Take care when slicing the frozen melon shells into wedges. A serrated knife is easiest to use.
Taken from irresistible Sorbets, Sherbets, Water Ices, & Granitas by Sarah Lewis
I have only tried a few of the recipies from this book, but they turned out wonderful. I really have to recomend it to anyone who has an interest in making their own sorbets, granita's or water ices.