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Watermelon Sorbet with Wine Basil Gelée Recipe

Watermelon Sorbet with Wine Basil Gelée Recipe

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Ingredients

Count

Nutrition

186

Calories

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Ingredients:

Serving

3/4 cup sugar
1/4 cup water
1 tsp finely grated fresh lemon zest
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind disc a
2 tbsp fresh lemon juice , or to taste
1/4 cup packed fresh basil leaves
1 1/2 cups dry white wine
1/2 cup sugar
1 tsp finely grated fresh lemon zest
1/2 cup plus 2 tbsp water
2 tsp unflavored gelatin (from 1 envelope)
2 tbsp fresh lemon juice , or to taste

Directions:

Make sorbet: Bring sugar, water, and zest to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 2 minutes.
Put watermelon in a blender, then add syrup and lemon juice and blend until smooth. Pour through a fine-mesh sieve into a large bowl, pressing on pulp and discarding any remaining solids.
Freeze in ice cream maker, then transfer to an airtight container and freeze until firm.
Make gelée while sorbet freezes: Blanch basil in a 3-quart pot of boiling salted water 5 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain basil and squeeze dry.
Bring wine, sugar, zest, and 1/2 cup water to a boil in cleaned 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer 2 minutes.
While wine syrup simmers, sprinkle gelatin over remaining 2 tablespoons water in a large metal bowl and let soften 1 minute.
Pour about 1/2 cup wine syrup through a medium-mesh sieve lined with a dampened paper towel into gelatin mixture (reserve lined sieve), then stir until gelatin is dissolved.
Blend remaining syrup with basil and lemon juice in cleaned blender until smooth (use caution when blending hot liquids), then pour through lined sieve into gelatin mixture. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, about 15 minutes, then chill in refrigerator, uncovered, until set, at least 2 hours.
Gently whisk gelée to break into small pieces and serve as a bed for scoops of sorbet.
Cooks' notes: Sorbet can be made 1 day ahead. Gelée (unbroken) can be refrigerated up to 8 hours. (Cover after 2 hours.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	186.31 Kcal (780 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	5.53mg	0%
Potassium	196.48mg	4%
Total Carbs	37.74g	13%
Sugars	33.09g	132%
Dietary Fiber	0g	0%
Protein	1.32g	3%
Vitamin C	14.2mg	24%
Calcium	18.1mg	2%

Amount Per 100 g
Calories	73.01 Kcal (306 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.17mg	0%
Potassium	77mg	4%
Total Carbs	14.79g	13%
Sugars	12.97g	132%
Dietary Fiber	0g	0%
Protein	0.52g	3%
Vitamin C	5.6mg	24%
Calcium	7.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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