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Watermelon Sorbet



  • 1 1/2 pounds watermelon, weighed without seeds or skin
  • 1 1/4 cups granulated sugar
  • 2 cinnamon sticks
  • 2 tablespoons coriander seeds, crushed
  • 3 tablespoons lemon juice


  1. Reduce watermelon flesh to a puree.
  2. In a heavy-based saucepan, dissolve sugar in 2 cups water.
  3. Add cinnamon sticks and coriander seeds and boil for 5 minutes.
  4. Cover and leave to infuse until cold.
  5. Strain syrup into the watermelon puree and stir in lemon juice.
  6. Pour mixture into a container.
  7. Cover and freeze until firm, beating 3 times at 45-minute intervals.
  8. About 30 minutes before serving, transfer the sorbet to the refrigerator.

Serves 8.


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