Watermelon Rosé Sorbet
The perfect, refreshing antidote to a hot summer’s day, this naturally sweetened Watermelon Rosé Sorbet comes together in ten minutes using only four ingredients.
You guys, we made it. We made it through the scorching week from hell and live to see another Monday. It was hard-going there for a while, especially on the afternoon commute. Thankfully, I had some of this Watermelon Rosé Sorbet tucked away in the freezer to console me after those irritable train journeys.
I was going to share this recipe in a couple weeks, but I thought I’d share it with you now just in case we get another freak heatwave. Or maybe you’re experiencing one right now where you are? If so, please go forth and fetch the biggest watermelon you can find and churn up this sorbet. You’ll thank me later.
Real talk for a second. I have never had to shoot a frozen dessert recipe in a heatwave. Turns out there’s a reason I’ve never done this. These were honestly some of the most difficult photographs of food I have ever taken because the subject kept having a meltdown on set. I know, right? Sorbet. Such a diva.
Let me paint you a scene. I start piling a load of Watermelon Rosé Sorbet on top of one of three cones that hadn’t broken in the packet, but she just won’t stay still. She keeps melting down the side of the cone, breaking apart, throwing herself back into the tub. It was all I could do not to smack her with the scoop.
By the time I’d finished dressing a single cone, she started to pool in the tub. I needed an assistant – she was too much to handle alone. Chris then had the ingenious idea to blow our Dyson fan on her; personally, I didn’t think this would do much for her divaness, but it seemed to calm her down enough for us to set up the second shot. With as much speed and gentleness as we could muster up, we shoved her into the cones. I then hopped up on the chair and snapped a few pictures, cooing about how great a job she was doing and praying she wouldn’t have another horrible meltdown.
It only took us a (record-breaking) twenty minutes for the entire shoot, but we were both exhausted and cherry-faced by the end. After I put this Watermelon Rosé Sorbet to bed in the freezer, Chris and I both collapsed on the sofa for a good half hour, the Dyson fanning our fringes.
Never fear. I assure you making this Watermelon Rosé Sorbet is a kajillion times easier than photographing it. You’ll only need four ingredients, a food processor, and access to a freezer. I don’t own an ice cream churner (and frankly, I have no idea where in my tiny kitchen it would go if I did), so I wanted to create a sorbet recipe that didn’t require a ton of fancy equipment. I reckon you could even use a high-powered blender for this if you have one of those instead. Whizz everything around, freeze it, whazz it up again, and voila! Bougie sorbet for all.
I love this sorbet because it’s incredibly refreshing. A single-scoop cone or bowl of this on a scorching hot day hits the spot. It’s hydrating, naturally sweet and delicious from the ripe watermelon, and gives you a hint of rosé at the end of the bowl. You’re gonna love it.
Watermelon Rosé Sorbet
A refreshing antidote to a hot summer’s day, this naturally sweetened Watermelon Rosé Sorbet comes together in ten minutes using only four ingredients.
Ingredients
- 1 kg cubed seedless watermelon
- 60 ml unpasteurised honey
- ¾ tsp fine sea salt
- 120 ml dry rosé wine
Method
- Combine the watermelon, honey, sea salt and rosé in a food processor and blend until smooth.
- Pour the mixture into a freezer safe, sealable container and freeze until solid, about 6-8 hours.
- Once it’s solid, remove the block from the container and leave at room temperature for 10 minutes.
- Chop the block into 3-inch cubes, place the cubes back in the food processor and blend until it reaches a smooth, gelato-like consistency.
- Serve the sorbet immediately or place it back in the freezer for 15-20 minutes to firm up before serving.
Notes
- This can be made vegan by substituting agave nectar for the honey.
- The sorbet will keep in the freezer for up to 3 months. Remove from the freezer 15-25 minutes before serving or whizz a portion in the processor to serve immediately.
