WATERMELON SORBET

Ingredients
200 gm Watermelon
50 gm sugar
50 ml lemon juice

Method
Puree the watermelon in a food processor.
Strain and extract the juice.
For the sorbet, combine sugar, lemon juice, and watermelon juice and whisk till the sugar dissolves.
Churn and freeze the mixture for 10 minutes in a sorbet and ice cream machine. If you don’t have a machine, transfer the mixture to shallow pan, cover and freeze until firm.
Remove from freezer and churn once again in a blender or food processor. Freeze again until firm.
To serve, scoop the sorbet and garnish with mint leaf.
Serves 4.

CHIKOO SORBET

Ingredients
100 gm chikoos
150 gm sugar
50 ml lemon juice
50 ml cold water

Method
Puree the chikoos in a food processor.
Strain to extract a fine puree.
Combine sugar, cold water and chikoo puree in a large bowl and whisk till sugar dissolves. Churn and freeze the mixture for 10 minutes in an ice cream machine, if you don’t have a machine, transfer the mixture to a shallow pan, cover and freeze until firm.
Remove from freezer and churn once again in a blender or food processor. Freeze again until firm.
To serve, scoop the sorbet and garnish with a mint leaf.
Serves 4.

RED WINE AND AUTRALIAN GRAPES

Ingredients
50 gm grapes
200 ml red wine
50 gm sugar
50 ml lemon juice
50 ml cold water

Method
Puree the grapes in a food processor. Strain and extract the juice.
For the sorbet, combine sugar, lemon juice, large bowl and whisk till sugar dissolves. Churn and freeze the mixture for 10 minutes in a sorbet and ice cream machine. If you don’t have a machine, transfer the mixture to a shallow pan, cover and freeze until firm.
Remove from freezer and churn once again in a blender or food processor. Freeze again until firm.
To serve, scoop the sorbet and garnish with grapes and mint sprig.
Serves 4.

POMEGRANATE SORBET

Ingredients
200 ml pomegranate juice
50 gm sugar
50 ml lemon juice
50 ml cold water

Method
Combine sugar, lemon juice, cold water and pomegranate juice.
Churn and freeze the mixture for 10 minutes in a sorbet and ice cream machine. If you don’t have a machine, transfer the mixture to a shallow pan, cover and freeze.
Remove from freezer and churn once again in a blender or food processor. Freeze again until firm.
To serve, scoop the sorbet and garnish with pomegranate seeds.
Serves 4.

SOURCED FROM SAVVY COOKBOOK MAY2007
Recipes by chefs Sujan Mukherjee & Ashish Kumar Roy