watermelon sorbet or sherbet?
I am trying to make watermelon sherbet or sorbet. I found a recipe on Emeril's site for a simple sugar and add the melon in a food processor or blender, I wanted to put in heavy cream, i remember reading a recipe some years back that used heavy cream, i think, not sure, will this work, also if I wanted to do cantalope sherbet, does anyone have an answer, would like to know before I mess it up. Will the heavy cream curdle, because the simple sugar reciepe calls for lime zest for the watermelon, help, much appreciated, Pam
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
7 Comments:
IMHO - watermelon is a fruit that is so watery that mixing it with heavy cream might not highlight its sweetness and flavor at its best. I would make the sherbet using only the lime zest simple syrup and fruit pulp.
But, it's so simple and economical to make the recipe... why don't you make a batch with and one without the heavy cream and see which one you prefer... only a batch of simple syrup, heavy cream and watermelon to lose...
best of luck.
MadelynRodriguez at 1:39PM on 06/30/08
I was thinking the same thing as Madelyn above in regard to keeping the cream out.
From the title of your post, I originally thought you wanted opinions on whether to make sorbet or sherbet. I say sorbet. Leave out the cream.
wookie at 1:54PM on 06/30/08
If you added cream, wouldn't that make it ice cream instead of sorbet/sherbet? Anyway, I don't think it would add much. Instead of putting the cream into the sorbet, why not lightly sweeten it, add a touch of vanilla or almond extract (or possibly rosewater if you have it) and whip it up into a delicious topping for the otherwise dairy free desert.
Nicholas H at 2:20PM on 06/30/08
Great suggestions already posted here, just wanted to add my $0.02 worth on curdling: heavy cream will not curdle from the addition of lime zest. I love the suggestions of making two batches and of having whipped cream as a topping.
SSMom at 3:18PM on 06/30/08
I would skip the cream too...
I made a huge batch of watermelon granita last week with simple syrup and lime juice, and I cannot stop eating it! Really wonderful taste, so I am sure whichever you make will be great! (Now if it was just warm enough to actually want an icy dessert.....)
sadiepix at 5:07PM on 06/30/08
You don't cream...how about this?
Watermelon Sorbet
This is wonderful for a nice summer luncheon!
Ingredients
6 C. watermelon, seeded and diced
2/3 C. sugar
1 Tbsp. lime juice
2 Tbsp. lemon juice
1/2 C. water
Directions
Combine water, sugar and juices in a saucepan and cook over medium heat until sugar is dissolved. Place watermelon in food processor or blender and process until smooth. Strain watermelon so you end up with about 4 C. of the juice. Add to sugar mixture and mix well. Pour into ice trays and freeze. When mixture is frozen return to the food processor just enough to make it smooth you may need to add a Tbs. of water. Place in a bowl and refreeze for several hours before serving.
Hillary
Chew on That
Chew on That at 5:37PM on 06/30/08
Try a steeping some mint in the simple syrup -- I made a watermelon-mint sorbet for a between course palate cleanser. Very good.
And a couple tablespoons of vodka or other neutral spirit will help keep it from crystallizing.
kjgibson at 6:20PM on 06/30/08