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Minty Watermelon Sorbet     Veg  CD  DP  10mins plus freezing

Makes approx 960ml/32fl.oz. Cold Vegetarian Vegan Fruit Herbs Dessert Ices Gluten Wheat Dairy free Eggless

Ingredients
1.3kg/3lb Watermelon, peeled, deseeded and cubed
120ml/4fl.oz. Maple Syrup
60ml/2fl.oz. freshly squeezed Lime Juice
2 tbsp of finely chopped Fresh Mint

Instructions

1. Place all ingredients in a blender or food processor and process until smooth.

2. Transfer to an ice cream maker and churn freeze for 20 minutes or according to the manufacturer’s instructions.

Alternatively, turn the mixture into a rigid freezer-proof container and freeze, removing from the freezer every 20 minutes or so and beating well with a wooden spoon to break up any ice particles.

 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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