THE PINK LADY - Watermelon & Rose Sorbet

 It has been a really hot and humid start of April with plenty of rain and storms. I think I am in denial about this crazy weather, wishing it was still summer. I only made it to the beach twice!

Here is a refreshing, tropical dessert for those of you who are relishing in the sun right now. It was one of the easiest sorbets / ice creams / gelati I have ever made, thanks to my good friend, the blender.

I was inspired by the famous Strawberry Watermelon Cake with Rose Scented Cream by one of my favourite Sydney bakers, Black Star Pastry. Except mine was a much more simplified version of their beautiful and complex creation. I added a tiny splash of Rooh Afza, which is a cordial made from fruits, herbs & vegetable extracts and originally comes from India. The Rooh Afza has a really strong rose flavour, so just a capful added a nice hint. We usually use Rooh Afza to make delicious Lassi (yoghurt-based) drinks.

I really loved the pretty colour of this sorbet and it's sweet and floral flavour. Next time I think I'll add some mint and strawberries. Perhaps some vodka if I'm feeling devilish!

If you don't have an Indian grocer nearby, you could substitute Rooh Afza for rose essence and add sugar to taste.

WATERMELON & ROSE SORBET

Recipe adapted from A Sweet Pea Chef's Watermelon Sorbet

Makes about 1litre

Ingredients:

• 1 1/4 cup sugar
• 1 1/4 water
• 6-7 cups chopped fresh seedless watermelon 
• 3 tbsp fresh lime juice (approx. 3 1/2 limes)
• 1 tsp Rooh Afza / Rose essence / Rose water

Method:

• Add sugar and water to a medium-sized saucepan and bring to the boil.
• Reduce the heat and simmer once the sugar is dissolved. Remove from heat and place in a large bowl to cool.
• Put the watermelon pieces and the lime juice in a blender or food processor. Blend or pulse until the mixture is completely pureed.
• Pour watermelon mixture over a fine mesh strainer to remove any seeds or extra pulp and stir with sugar mixture.
• Cool mixture completely then use your ice cream maker on desired setting to process the mixture and churn.

But I don't have an ice cream maker!

Never fear!

• Freeze chopped watermelon pieces.
• Add sugar and water to a medium-sized saucepan and bring to the boil.
• Reduce the heat and simmer once the sugar is dissolved. Remove from heat and place in a large bowl to cool.
• Put the frozen watermelon pieces, the lime juice and cooled sugar-water mixture in a blender or food processor. Blend or pulse until the mixture is completely pureed.