- 1 watermelon, medium, chopped, total weight 450g once prepped
- 1 lemon, large, juiced
- 75ml of Prosecco
- 2 sprigs of rosemary, large
- 100ml of water
- 100g of caster sugar
- To begin, make the simple rosemary syrup. Add the sugar, water and rosemary to a medium saucepan and place over a low heat. Allow the sugar to slowly dissolve in the water and cook for about 2-3 minutes. Switch off the heat and allow to cool completely. Drain and reserve.
- Add the watermelon flesh to a blender and blitz until smooth. Pass through a sieve, then add the lemon juice and rosemary syrup. Blend again until smooth.
- Once smooth, stir through the Prosecco. Pour the mixture into a large, shallow, freezer-proof dish and set aside to chill in the fridge.
- At this point, you can either use the ice cream machine to make a very smooth sorbet, according to manufacturer instructions, or make it manually for a more rustic look. The second option will take a bit longer; place the dish in the freezer. Stir and scrape the mixture with a fork every 30 minutes, moving the frozen edges in toward the slushy centre and crushing any lumps until the sorbet is firm – this should take 3-4 hours. Place in the freezer overnight.
- Remove the sorbet from the freezer about 10-15 minutes before serving. To serve as a cocktail, simply add a scoop to a glass and top up with Prosecco.