Watermelon Sorbet With Wine Basil Gelée Recipes

Steps:

• Make sorbet:
• Bring sugar, water, and zest to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 2 minutes.
• Put watermelon in a blender, then add syrup and lemon juice and blend until smooth. Pour through a fine-mesh sieve into a large bowl, pressing on pulp and discarding any remaining solids.
• Freeze in ice cream maker, then transfer to an airtight container and freeze until firm.
• Make gelée while sorbet freezes:
• Blanch basil in a 3-quart pot of boiling salted water 5 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain basil and squeeze dry.
• Bring wine, sugar, zest, and 1/2 cup water to a boil in cleaned 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer 2 minutes.
• While wine syrup simmers, sprinkle gelatin over remaining 2 tablespoons water in a large metal bowl and let soften 1 minute.
• Pour about 1/2 cup wine syrup through a medium-mesh sieve lined with a dampened paper towel into gelatin mixture (reserve lined sieve), then stir until gelatin is dissolved.
• Blend remaining syrup with basil and lemon juice in cleaned blender until smooth (use caution when blending hot liquids), then pour through lined sieve into gelatin mixture. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, about 15 minutes, then chill in refrigerator, uncovered, until set, at least 2 hours.
• Gently whisk gelée to break into small pieces and serve as a bed for scoops of sorbet.

Steps:

• Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.
• Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.
• Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.
• Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.

Steps:

• Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
• Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.

Steps:

• Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a food processor with 1/2 cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.