Watermelon and Coconut Sorbet – Richard Church UK

watermelon and coconut sorbet

richardchurchuk.com

by richardchurchuk

Originally created as a pallet cleanser between courses, sorbets have become a refreshing dessert all of their own.  This watermelon and coconut sorbet has a delicious background creaminess of coconut with the cool taste of watermelon. It is incredibly easy to make, all you need is a saucepan, a blender and a container to freeze it in.

The process of freezing is made a little easier if you have an ice cream churner, which keeps the sorbet moving as it freezes, keeping ice crystals at bay. However, I made this sorbet without one. All you have to do is whisk it up every hour or two as it is freezing to prevent any large ice crystals from forming. It freezes quite solid overnight, so you will need to bring it out of the freezer a good 20 minutes before serving.

This is a perfect light summer dessert that you can enjoy even if you’ve had a big meal.


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What you will need to make this watermelon and coconut sorbet

Lemon Juice:

The lemon juice will give this sorbet a very subtle and extremely refreshing tang.

Caster sugar:

Golden caster sugar adds a deeper depth of flavour than the regular kind.

Creamed Coconut:

Creamed coconut is available in most supermarkets, usually with the Chinese sauces and coconut milk. It comes in a solid block that you can chop up to crumble and is great for a variety of sweet and savoury dishes.

Watermelon:

There isn’t much that is more satisfying than bringing home a huge chunk of watermelon on a hot day. Watermelons are usually available from June to September, where you can get them in a variety of stores, including supermarkets. I get mine from a grocer close to me in North London. You want to take out the seeds before you blend it for this recipe.

watermelon and coconut sorbet

Watermelon and Coconut Sorbet

Prep Time 10 mins

Cook Time 5 mins

Freezing Time 12 hrs

Gluten Free

  • Juice of 1 lemon
  • 200 g golden caster sugar
  • 200 g creamed coconut crumbled
  • Flesh of half a medium watermelon about 1kg, deseeded and cut into chunks
  • Put the lemon juice and sugar into a saucepan and melt until you have a syrup. Add the coconut and melt over a gentle heat. The sauce will thicken quickly so you need to stir constantly. Once it is melted, turn off the heat and set aside.
  • Put the watermelon in a blender and add the coconut syrup. Blend until completely smooth, then pour into a container for freezing. While freezing, whisk the sorbet up every hour or two, to prevent crystals from forming. It could take up to 12 hours to freeze properly. Thaw for about 30 minutes before serving.

Keyword coconut, dessert, gluten free, sorbet, vegan, watermelon

watermelon and coconut sorbet

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We must stop producing and using plastics

www.washingtonpost.com

Letters to the Editor

After reading the May 5 news article “In U.S., plastics recycling rate slumps below 6 percent,” about the U.S. recycling rate dropping from 8.7 percent to under 6 percent, all I could think was, “Why are we even still talking about plastic recycling?”

Recycling has failed for more than half a century, an unarguable fact when you see recycling rates. Under 6 percent is dismal, but so was 8.7 percent. Decades were wasted because of the plastics industries’ multimillion-dollar public relations efforts. It wanted consumers to believe they were responsible for the plastic pollution problem and could prevent it if they used their recycling bins more effectively.

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Christy Leavitt, Washington

The writer is plastics campaign director of Oceana.

https://www.washingtonpost.com/opinions/2022/05/10/we-must-stop-producing-using-plastics/

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