WATERMELON SORBET AND ROSé SPARKLER
This dessert-meets-drink is chef Vivian Howard's favorite way to end a meal, it's easy to see why. Rosemary-infused watermelon sorbet topped with sparkling rosé and fresh fruit is summer refreshment in a glass! (Plan ahead: Watermelon sorbet and ice cream canister require overnight freezing.)
Provided by Vivian Howard
Categories beverage
Time 22h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Watermelon-Rosemary Sorbet: Freeze the canister of an ice cream or sorbet maker overnight (or according to manufacturer's directions). Meanwhile, prepare a simple syrup by combining water, sugar, and rosemary sprigs in a small saucepan. Over medium-high heat, bring to a simmer, uncovered, then immediately turn off heat and let rosemary steep as syrup cools to room temperature, 10 minutes.
- Remove and discard rosemary sprigs. Pour syrup into a blender, then add watermelon, lime juice, and tequila. Cover and blend until smooth. Place a strainer over a storage container and strain watermelon mixture, separating the pulp and foam from the liquid; discard pulp and foam. Cover and chill liquid overnight in the refrigerator. (Alternatively, mixture can be chilled quickly by placing the container into an ice bath.)
- Set up ice cream maker and pour watermelon base into the frozen canister. Turn on and churn mixture until it's thick and looks frozen, about 30 minutes. Transfer sorbet into a container and freeze, covered, at least 2 hours. Makes 1 quart.
- Assembly: Place a scoop of sorbet into a chilled glass; add a tablespoon each of diced peaches and blueberries. Top with sparkling rosé and serve immediately, with a spoon, straw, or both.
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