Janice Baxter our Yogi of our “Experience Yoga and Horses Retreat” remembered that our now back (after nine years) Pastry Chef, Douglas made this desert. She loved it so much she even bought a Watermelon Tourmaline Necklace in honor of the sorbet. In honor of Janice and her necklace, The Home Ranch Kitchen presents this recipe for your making as well. Enjoy!
Janice’s Watermelon Tourmaline Sorbet
1 ½ cups Honeydew puree
3 Cups Simple Syrup
½ cup Midori
1 ½ cups watermelon puree
3 cups Simple Syrup
1 Tablespoon fresh lemon juice
1 Tablespoon grenadine
½ cup dried black currants
½ cup Midori
Douglas’s Simple Syrup
3 Cups water
3 Cups Sugar
Bring to a boil
Place a 3-quart stainless steel bowl in the freezer for at least an hour.
Mix the Honeydew Sorbet in an ice cream machine with the puree, simple syrup, midori. Put the sorbet in the freezer for at least an hour and place the sorbet into the steel bowl in ½ inch thickness in the entire bowl. Put in freezer for at least an hour.
Next, mix the watermelon sorbet in an ice cream machine with the puree, simple syrup, lemon juice, and grenadine. Fold in the Midori- Soaked seeds at the very last. Place into the bowl on top of the honeydew and freeze for at least 3 hours.
To serve: Remove the bowl from the freeze and gently fit it off (might need to add a heat with a kitchen blow torch). Using a knife dipped in hot water, slice it like a watermelon and place the wedges into the sugar area.
To serve: Then make a checkerboard patter with the Sabayon and Raspberry coulis, in the middle place a pinch of sugar. Finish with the serve instructions above.