Sharbat Batikh

Ingredients

Instructions

1. 1

   Freeze the watermelon cubes in a single layer until completely solid before starting the recipe. This advance freezing is essential to achieve a true sorbet texture in 10 minutes without an ice-cream machine.

2. 2

   Add the frozen watermelon, lime juice, caster sugar, rose water, and a pinch of fine sea salt to a food processor or high-speed blender. Blend, stopping to scrape down once or twice, until the mixture becomes smooth, thick, and spoonable like soft sorbet. If needed, let it sit for 1 minute to soften slightly, then blend again; avoid adding water, which would dilute the flavour.

3. 3

   Taste and adjust only if needed: the lime should brighten the melon and the rose water should be fragrant but subtle. Blend briefly again if making any adjustment.

4. 4

   Scoop the sorbet immediately into chilled bowls or glasses. Finish with the sliced mint leaves and lime zest, and serve at once for the best texture.

Nutrition per serving

Notes

• •For the cleanest flavour, use a ripe, sweet watermelon; under-ripe fruit will make the sorbet watery and bland.
• •If you prefer a firmer scoop, spread the blended sorbet in a shallow container and freeze for 20-30 minutes before serving; this extra time is not included in the 10-minute recipe time.
• •Rose water varies in strength by brand, so start measured and do not overpour; too much can taste soapy.
• •Chilling the serving bowls for 5 minutes helps the sorbet hold its texture longer.

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