Vodka Watermelon Canada Day Sorbet
Our tiny kitchen in this home away from home of ours is rife with tragedies (don’t get me started on this week’s flood), but during the hottest of summer days, perhaps our greatest sadness comes not from the kitchen itself but from our lack of an ice cream maker. True, ice cream with actual cream in it is an evil that must be avoided by Mrs D’s tummy at all costs, but what of sorbets? Soy gelatos? Frozen yogurts? Must I debase myself by buying hideous supermarket products, laden with high fructose corn syrup? No! I won’t have it!
And so, because I long for the real thing, and because Chopper makes it so well, I must sneak off to his place of work every so often and sample his latest concoction.
Last time (back on Chopper Day) it was rum raisin ice cream and my tummy only allowed me the tiniest of bites.
But this time… ah, this time: Sorbet! And not just any sorbet, but the perfect holiday weekend treat of Vodka Watermelon Sorbet in a tuile cup! Oh, hell yum. There’s nothing… nothing at all like homemade sorbet with real fruit, not to mention a good top shelf vodka. It’s not sticky. It’s not cloyingly sweet. It’s just the perfect frozen cocktail refreshment for a warm summer evening.
(Okay, so Sam at sweet pleasure : plaisir sucrÃ© didn’t actually call it a Canada Day event, but since he’s from Canada and since I am always happy to proudly wave my maple leaf of dual citizenship, I say it’s a Canada Day event! (Which probably means Chopper should have made something strictly Canadian for his sorbet, eh? Ah well, watermelon vodka will have to do. And do quite nicely, thank you very much!)
Vodka Watermelon Sorbet
- 1 6 pound seedless watermelon
- 6 shots top shelf vodka (Grey Goose, Ketel One, etc.)
- 2 cups simple syrup
- 10 sheets gelatin
- 3 lemons, juiced
- Peel and cut watermelon into chunks and puree in a blender, then place in a large mixing bowl.
- Make simple syrup and heat over medium low, then dissolve gelatin in syrup.
- Add lemon juice, gelatin, syrup, and vodka to the pureed watermelon, and freeze in a gelato machine.
- Harden the sorbet in the freezer for at least three hours before serving.
Now, for the tuile cup… sad to say, Chopper tells me it’s a restaurant secret, but I’m sure a wee bit of googling will unearth something appropriately crunchy and sweet! Oh, and don’t forget the sprig of mint on top. Just eat the leaves whole with the tuile, trust me on this. Heck, keep extra mint handy, just in case.