WATERMELON-MINT SORBET
This simple watermelon sorbet with a hint of mint is a light and refreshing way to end a meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 4
Steps:
- Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Cook 5 minutes. Remove from heat. Cover; let stand 20 minutes.
- Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.
- Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice. Refrigerate, covered, at least 2 hours (up to overnight).
- Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 4 days). Let stand at room temperature 10 minutes before serving.
MELON SORBET
Steps:
- Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
- Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
WATERMELON SORBET
Choose the ripest watermelon available. Use this sorbet to make our Watermelon Bombe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in creme de menthe, if using. Chill the syrup.
- Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
- Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.
LEMON SORBET
You'll need an ice-cream maker in order to make this refreshing chilled dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Prepare an ice bath. In a medium saucepan, combine sugar, corn syrup, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until sugar completely dissolves, about 2 minutes. Remove from heat; add lemon juice. Pour mixture into a medium bowl; chill over the ice bath or overnight in the refrigerator.
- Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.
WATERMELON BOMBE
Layers of ice cream are molded in a bowl to make this impressive ice-cream cake. A pistachio "rind" is lined with vanilla and filled with watermelon sorbet. The seeds are an improvement on nature: They're bits of chocolate wafers. A sponge-cake layer provides another texture and flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
- Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
- Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
- Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
- To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.
WATERMELON AND COCONUT SORBET PARFAITS
These simple, striking parfaits are the kind of dessert that wows guests but requires barely more effort than cutting fruit. Ripe watermelon cubes and coconut sorbet taste delicious (and look gorgeous) together, needing only pinches of lime zest for a tropical inflection and toasted coconut for crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Bake coconut flakes in a single layer on a rimmed baking sheet until toasted, about 3 minutes.
- Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest and toasted coconut.
WATERMELON AND RASPBERRY SALAD
Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place watermelon in a large bowl, and add raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.
REFRESHING MELON-SORBET FLOAT
Is this melon-sorbet float a drink or a dessert? With something this cool and delicious, it doesn't matter what you call it -- or when you serve it. As you make the melon balls, scoop some extras to keep in the freezer so you can serve up another round of these dairy-free floats in an instant.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Use a melon baller to scoop small balls of honeydew and cantaloupe.
- Freeze on a parchment-lined baking sheet until firm, at least 4 hours. (You can transfer them to a resealable plastic bag and freeze up to 1 month.)
- When ready to serve, place several melon balls in a tall glass with 1 or 2 scoops lemon or coconut sorbet (or one of each).
- Rub a few mint leaves between your fingers and drop in. Top with seltzer or club soda; serve immediately.
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