Watermelon, rosemary and Prosecco sorbet cocktail
- Drink
- Easy
- 10
- 20 minutes
PT20M
Rosana serves up a beautiful watermelon sorbet recipe, laced with Prosecco for a grown up twist. This recipe doubles up as the base for a summery cocktail when topped up with some more Prosecco - the ideal antidote to a hot day.
Ingredients
Watermelon and Prosecco sorbet
- 1 watermelon , medium, chopped, total weight 450g once prepped
- 1 lemon , large, juiced
- 75ml of Prosecco
Rosemary syrup
- 2 sprigs of rosemary , large
- 100ml of water
- 100g of caster sugar
To serve as a cocktail
Method
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
