I got to get myself something cool and refreshing to get me going in this hot weather. It has not been long since I praised the warm weather and welcomed it after the daunting winter... but it has started to jab my nerves sooner than I imagined. What deteriorates the situation more is the fact that I am a lousy water drinker. Since I seldom feel thirst, even in the hottest weather (or not at all), I often forget to have a cup of pure water now and then. And I had to pay for my carelessness last week as I was down with UTI. The pain on my flanks was killing me to the extend that I prayed, I would drink a barrel of water every day if I was spared of this avalanche of pain. When my home remedies didn't find light and the infection began to climb up, I was put on antibiotics, a thing I have always avoided like plague.
So after a long week of fighting UTI, I started taking at least three litres of water a day and turned my head to all the cooling and rejuvenating smoothies, sorbets and milk shakes. It is water melon season again and I cannot find a better fruit to beat the heat and hydrate your body. Eating it as such, cutting it into wedges, is my son's favourite. This time I thought of making sorbets with it. Oh boy! Wasn't it
cold cool? It literally chills your soul (with out freezing it). Try this once, and you will think about it when ever the sun shines brighter... :)
Water melon Sorbet
Things you need:
• 1/2 cup white sugar
• 750g watermelon, peeled, seeded and chopped
• 1/4 cup lemon juice
• 2 egg whites, lightly whisked
1. Combine sugar and 1 cup warm water in a saucepan over medium heat. Cook,stirring, for 5 minutes or until sugar is dissolved. Simmer for 10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.
2. Place watermelon in a food processor or blender. Process until smooth. Add sugar mixture and lime juice. Stir to combine. Pour into a shallow pan. Cover and freeze for 1 to 2 hours or until almost firm.
3. Transfer fruit mixture to a food processor. Add egg whites. Process until smooth but not melted. Pour mixture into a deeper loaf pan. Cover and freeze for 3 hours or until firm. Scoop into ice cream bowls and serve immediately garnished with mint leaves. Enjoy and beat the heat :)
Sending this to Bon Vivant #4- Fruit Recipes at Sumee's Culinary Bites