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Watermelon, rosemary and Prosecco sorbet cocktail

by Rosana McPhee
Watermelon, rosemary and Prosecco sorbet cocktail

Watermelon, rosemary and Prosecco sorbet cocktail

PT20M

Why not try?

One of the lovely things about sorbets is their simplicity. Sorbet is made by combining some fruit (the more seasonal and fresh, the better) or in some cases, fruit juice, with a certain amount of sugar. That's sorbet in a nutshell. Nothing too complicated at all.

Sorbets are a great way to make delicious use of large amounts of summer fruit. There's no need to do any complicated baking or cooking, or pour over a lengthy recipe. Instead, the instructions for making sorbet are remarkably simple, and can then be spiced up with a little creative flair.

Sorbets are the embodiment of simplicity, which results in a delicious treat. You can choose to go with just one kind of fresh fruit, or you can go crazy with various fruit combinations. To add more interest, you can consider putting spices or herbs in your syrup, or even stir in a bit of liquor like I did! This recipe was inspired by a cocktail I tried last week, an Aperol sorbet topped with Champagne to celebrate the summer!

Ingredients

Metric

Imperial

1
To begin, make the simple rosemary syrup. Add the sugar, water and rosemary to a medium saucepan and place over a low heat. Allow the sugar to slowly dissolve in the water and cook for about 2-3 minutes. Switch off the heat and allow to cool completely. Drain and reserve
2
Add the watermelon flesh to a blender and blitz until smooth. Pass through a sieve, then add the lemon juice and rosemary syrup. Blend again until smooth
3
Once smooth, stir through the Prosecco. Pour the mixture into a large, shallow, freezer-proof dish and set aside to chill in the fridge
4
At this point, you can either use the ice cream machine to make a very smooth sorbet, according to manufacturer instructions, or make it manually for a more rustic look. The second option will take a bit longer; place the dish in the freezer. Stir and scrape the mixture with a fork every 30 minutes, moving the frozen edges in toward the slushy centre and crushing any lumps until the sorbet is firm - this should take 3-4 hours. Place in the freezer overnight
5
Remove the sorbet from the freezer about 10-15 minutes before serving. To serve as a cocktail, simply add a scoop to a glass and top up with Prosecco
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Watermelon, rosemary and Prosecco sorbet cocktail

 
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