Friday, August 12, 2011

Tropical Watermelon Sorbet is latest
in a string of delish celeb recipes

This week on Recipes That Worked, it seems I’m a bit celebrity-crazy.
   Monday’s post was about Gwyneth Paltrow's Grilled Chicken with Peach BBQ Sauce, Wednesday was Bobby Flay's Grilled Corn with Garlic Butter, Fresh Lime and Queso Fresco, and today’s post is Tropical Watermelon Sorbet (click for the recipe) from Giada De Laurentiis.
   I’m not sure why these celebrity recipes have suddenly clumped up like this. But I do know the results of all these famous people recipes are delicious.
   De Laurentiis, a Food Network host, celebrity chef and cookbook author, has created a refreshing, perfectly-sweetened dessert with Tropical Watermelon Sorbet.
   The recipe offers the option of using ginger ale or dark rum. I used dark rum, and I think that was a good choice – it amplified and complimented the fresh watermelon taste.
   Pineapple juice, lime juice and ginger ale round out the sorbet’s complimentary ingredients.
   The recipe says after the sorbet’s ingredients are combined, they are put in an ice cream maker and processed, according to manufacturer’s instructions, for about 35 minutes. It then says the “sorbet” can be served.
   I found 35 minutes only produced watermelon slush, not sorbet. Even at 45 minutes of processing in the ice cream maker, it was still just icy slush.
   Obviously, the slush needed to be frozen to become a sorbet. In fact, all sorbet recipes I’ve ever seen until this one call for freezing a mixture for at least two hours after being processed in an ice cream maker.
   I poured the slushy mixture from the ice cream maker into an airtight plastic container and put it in the freezer. It seemed that at least 10 hours of freezing time was required for this sorbet to reach its perfect icy-yet-creamy stage.
   To make the sorbet, cubes of seedless watermelon with the rind removed are blended with chilled pineapple juice, chilled ginger ale or dark rum, fresh lime juice and grenadine in a blender (I needed to do this in two batches.)
   The mixture is processed in an ice cream maker, frozen, then spooned into bowls and served.

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