I absolutely hate wasting food, and even though I love watermelon, I am sorry, who can eat a whole one unless you have hoards of children or are in the army!
So a few weeks ago, at the height of the watermelon season here, I was given two. There aren’t really that many things you can do with them either so we ate as much as we could and then I decided to adapt a sorbet recipe for the rest. The result is fantastic and you can adapt the recipe to whatever fruit is in season. Even though we are on the edge of autumn here, I think after a hefty warming main course, this is lovely with some fresh pineapple and mango to follow without making you feel like hibernating.
You will need
Half a water melon (or just use your judgement with whatever fruit you are using –obviously the higher the fruit content the tastier it will be)
Half pint of water
6 oz sugar
A good handful of fresh mint
Dissolve the sugar in the water over a gentle heat, bring to the boil and simmer for 5 minutes. Whiz up the watermelon and mint together until it is all slushy. Then combine with the syrup and put into a plastic container and freeze. If you can, take out every half an hour and give it a good stir, do this about 3 or 4 times if possible.
When eating, take out of the freezer 20 minutes beforehand otherwise it is difficult to serve without the use of a chisel!
Yummy Almeria 
Leave a Reply