Wow. From Chef John Folse.
- 2 quarts watermelon juice
- 2 cups sugar
- 2 cups water
- 1 tablespoon lemon juice
- 2 teaspoons freshly coarse-ground black pepper
In a heavy saucepan, combine the sugar, water and lemon juice and bring to a rolling boil. Reduce to a simmer and whisk until the sugar is melted. Skim off any foam that rises to the surface. Cool in the refrigerator. This syrup can be made one day ahead.
Combine cold syrup with watermelon juice and black pepper. Freeze in your ice cream freezer according to manufacturer's directions. Enjoy!
YIELD: About two quarts sorbet.
desserts | creole and cajun recipe page
the gumbo pages | search this site
Chuck Taggart (e-mail chuck)