Rumour has it that after a record dry September, it's supposed to start to get a lot colder (and wetter) as October settles in. In fact, when going for a walk on Wednesday (1st October), the first thing I noticed was a light shower of rain on my skin. Talk about being prompt and getting down to business! I, however, wish to feel like it's still summer for as long as possible. I spent my weekend in short overalls, and have been carrying my inter-seasonal coat over my arm while I've been outside. I'm also still managing to find my favourite summertime fruits, strawberries and blueberries. This week's recipe contains a new fruity favourite of mine, which I've used in a recipe or two already this summer - WATERMELONS! This time, the watermelon is being brought to you in the form of a light pink, ice-cool sorbetto, once again from Matt O'Connor's The IceCreamists. Who said that you have to let go of summer?
- Pour the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.
- Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4 degrees Celsius).
- Add the watermelon, lime juice and zest into the syrup and mix with a stick blender. Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions, or churn by hand.
- When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2-3 hours).
- Decorate each portion with lime zest before serving.