Watermelon-Lime Sorbet with Asti Spumante

By á-5911

Looking for frozen dessert? Check out this refreshing, sweet and tangy sorbet.

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PREP TIME
35 Min
TOTAL TIME
3 Hr 35 Min
SERVINGS
6

Ingredients

• 1 1
• whole watermelon (5 lb)
• 1 1/2 1 1/2
• cups sugar
• 2 2
• teaspoons finely shredded lime peel
• 2 2
• tablespoons fresh lime juice
• 1 1
• tablespoon vodka, if desired
• 1 1/2 1 1/2
• cups Asti Spumante, champagne or sparkling grape juice

Preparation

Step 1

Remove rind from watermelon. Cut melon into 1-inch cubes to make 6 cups.
2
In bowl or food processor, puree watermelon, sugar, lime peel, lime juice and vodka if desired for 2 minutes or until smooth. Pour mixture into large bowl. Cover and refrigerate 1 hour. Place ice-cream make bowl in freezer.
3
Freeze watermelon mixture in ice-cream make following manufacture's directions for sorbet. Spoon sorbet into medium bowl. Cove and freeze 2 hours or until firm.
4
To serve, scoop sorbet into 6 wine glasses. Pour 1/4 cup Asti Spumante over each and serve immediately.
Expert Tips

Why it Works: Sorbet Secrets When water freezes, it forms big ice crystals. The goal when making sorbet is to get these crystals as small as possible (0.0008 inch is ideal; at this width your tongue no longer feels them as individual crystals). To achieve this tiny size you have to do two things: churn the mixture as it freezes and add lots of sugar. Churning breaks up any large crystals (freezing fast also helps because the faster you freeze something, the smaller the crystals form). Adding sugar lowers the temperature at which water freezes. Ideally, you add enough sugar to sorbet so that part of it never freezes. You want to end up with something that is part liquid, part solid. Not adding sugar to sorbet results in an unscoopable block.