WATERMELON SORBET AND ROSé SPARKLER

Watermelon Sorbet and Rosé Sparkler image

Provided by Vivian Howard

Time 22h35m

Yield 8 servings

Number Of Ingredients 10

1/2 cup water
3/4 cup sugar
2 sprigs rosemary
5 cups cubed seedless watermelon
1/4 cup lime juice, preferably fresh, from about 2-3 limes
3 tablespoons tequila, may substitute vodka, Aperol, or Campari
1 quart Watermelon-Rosemary Sorbet
1 bottle sparkling rosé, or any sparkling wine
1 cup diced peach, or cantaloupe, honeydew, watermelon
1 cup blueberries

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.