What is the most delicious dessert in the heat ?! Naturally - ice cream! But if it is also a sorbet, or as it is called popsicles, then it is twice as pleasant and useful.
Recipe content:
- The benefits of watermelon sorbet
- Ingredients
- Step by step cooking
- Video recipe
Sorbet is an ice-cold delicacy in the form of a frozen mass, which is prepared without dairy products from the pulp of fruits or berries, sugar syrup and, if desired, light alcoholic beverages. Unlike creamy ice cream, you can make sorbet in an elementary way, after spending only 15 minutes in the kitchen, and the rest of the time is a matter of the freezer. Surely many have - they bought a watermelon, but they did not eat it in one sitting. The rest begins to sour and disappear. In such cases, prepare sorbet and store it in the freezer.
Bright pink, shiny, watermelon sorbet has an amazingly fresh taste and a unique grainy texture. Its main difference from ice cream is the absence of eggs, cream and milk, and, accordingly, extra calories. Thanks to these qualities, it is valued among the supporters of a healthy diet.
The benefits of watermelon sorbet
Watermelon and its juice contain a lot of proteins and fats, at the same time, a lot of dietary fiber and sugars (carbohydrates). Organic acids, pectins and pure natural water are also present. There are also vitamins C, PP, E, group B, carotene and minerals (potassium, calcium, sodium, magnesium, phosphorus and iron).
For those suffering from atherosclerosis, arthritis, diabetes, gout, there is no better diet food than watermelon and its juice. The pulp and juice of the fruit is useful for all people at all ages. They alleviate the condition with intestinal atony, hypertension, cardiovascular diseases, kidney disease, prostatitis, cystitis, anemia and vitamin deficiency. Also, watermelon removes toxins and toxins from the body, improves metabolism, normalizes digestion, strengthens the immune system, quenches thirst and is an excellent diuretic. It also restores skin elasticity, moisturizes it, whitens and removes pigmentation, improving complexion.
- Caloric content per 100 g - 28 kcal.
- Servings - 500 g
- Cooking time - 15 minutes to cook, 6 hours to set
Ingredients:
- Watermelon - 1/4 part
- Lemon - 1 pc.
- Red wine - 100 ml
- Sugar to taste
- Water - 50 ml
Cooking watermelon sorbet
1. Wash the watermelon, dry it and cut off the necessary part, from which cut off the peel, remove all the seeds, and cut the pulp into medium pieces.
2. Chop the watermelon pulp. To do this, you can use a food processor with a "cutting knife" attachment, a blender, or simply twist the pulp in a meat grinder.
3. You should have a liquid watermelon mass.
4. Wash the lemon, cut it in half and squeeze the juice from one half of it. After that, pour the lemon juice into the watermelon mass.
5. Pour red wine into the watermelon mass. It is advisable not to use fortified sweet wine, and if you are preparing sorbet for children, then do not use alcohol at all.
6. Prepare the syrup. Pour drinking water into a mug and add sugar to taste.
7. Boil water to dissolve sugar completely.
8. Pour the syrup into the watermelon mass, which is well mixed, then pour into a plastic container and send to the freezer. After 2 hours, take out the sorbet, stir it with a spoon and send it back to freeze in the freezer. Let the sorbet stand in the freezer for another 3 hours, stirring it every hour to make it loose and not freeze in one continuous plate. After that, the sorbet can be laid out on the bowls and served.
See also the video recipe on how to make watermelon sorbet.
