Rooibos, Watermelon and Strawberry Sorbet
- 26 January 2024
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Rooibos, Watermelon and Strawberry Sorbet
Rooibos, Watermelon and Strawberry Sorbet
Serves 8
Ingredients:
700g watermelon, rind and seeds removed, cut into 2cm chunks
300g strawberries, roughly chopped
3 Organic rooibos tea bags
250g glucose
8 limes, grate the zest to get 4 tsp and 90ml of juice
60ml vodka
1.25 tsp castor sugar to serve
Fresh strawberries to serve
Method:
Put the watermelon chunks and strawberries onto a large container and place it in the freezer. Allow to be frozen solid.
Add the rooibos tea bags into a medium saucepan with the glucose, lime zest, lime juice and vodka. Gently heat on a medium heat until the glucose has melted and is warm.
Set aside for 30 minutes to infuse, then pour through a sieve set over a blender, discard the lime zest and rooibos tea bags.
Add the frozen fruit to the blender and blitz until completely smooth and slushy.
Transfer to a freezer-proof container, cover with lid and freeze until set, about 5 hours.
To serve divide the sorbet between 8 glasses and sprinkle some castor sugar op top and serve with lime wedges alongside.
Serves 8
Ingredients:
700g watermelon, rind and seeds removed, cut into 2cm chunks
300g strawberries, roughly chopped
3 Organic rooibos tea bags
250g glucose
8 limes, grate the zest to get 4 tsp and 90ml of juice
60ml vodka
1.25 tsp castor sugar to serve
Fresh strawberries to serve
Method:
Put the watermelon chunks and strawberries onto a large container and place it in the freezer. Allow to be frozen solid.
Add the rooibos tea bags into a medium saucepan with the glucose, lime zest, lime juice and vodka. Gently heat on a medium heat until the glucose has melted and is warm.
Set aside for 30 minutes to infuse, then pour through a sieve set over a blender, discard the lime zest and rooibos tea bags.
Add the frozen fruit to the blender and blitz until completely smooth and slushy.
Transfer to a freezer-proof container, cover with lid and freeze until set, about 5 hours.
To serve divide the sorbet between 8 glasses and sprinkle some castor sugar op top and serve with lime wedges alongside.
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