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.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
What you will need to make this watermelon and coconut sorbet
The lemon juice will give this sorbet a very subtle and extremely refreshing tang.
Golden caster sugar adds a deeper depth of flavour than the regular kind.
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.
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
- 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.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,
This is a perfect mid-week meal that doesn’t take much time to cook and is ideal for when you’re on a budget. It involves just a few ingredients and makes use of your air-fryer to cook the potatoes while you’re making the curry. If you don’t have an air-fryer, you can either sauté or roast
This is such an easy soup to make and perfect for autumn and winter. Thick, warming and full of flavour, this Roasted Squash and Smoked Aubergine Soup will be a regular feature at your dinner table. I used the red onion squash for this recipe, but you can just as easily swap it for any
Autumn is always an exciting time when it comes to food, with the harvest of so much fruit and veg that is actually in season, and the arrival of a few items we only see at this time of year. One of those, of course, is the pumpkin. Pumpkins hit our stores in October but
I’ve been meaning to post a vegan Moussaka for some time but it’s one of those recipes I hadn’t yet got around to doing (there are many of them). Recipes for moussaka vary considerably from region to region and it is a popular dish throughout the Balkans and the Middle East. We are perhaps more
The vindaloo curry began its life in Goa and is based on the Portuguese dish Carne de Vinha D’alhos. The actual translation for Vindaloo is Wine with Garlic, but the wine in the Portuguese version has long since been substituted for vinegar. This curry is revered in Britain as a hot dish attempted only by