MELON & PROSECCO SORBET WITH YOHEI FURUHASHI, TOKLAS
“Simply a set of great ingredients, presented to the very best of their advantage”. That is how Jay Rayner characterised Yohei Furuhashi’s dishes at Toklas in his review for The Guardian. This Honeymoon Melon & prosecco sorbet recipe, with vodka, fits the brief. It’s the intense, refreshing flavours we’re all looking for in this heat, served up in a way every one of us can recreate at home (there’s even a granita variation for those without an ice cream machine).
Honeymoon Melon & prosecco sorbet, with vodka
Ingredients
900g Honeymoon Melon flesh
300g caster sugar
100g water
75g lemon juice
180g prosecco
30g vodka
Method
1. Dissolve sugar with water in a small saucepan, bring up to boil then simmer for 5 minutes. Allow to cool.
2. Blitz the melon and sugar syrup in a juicer or blender.
3. Add lemon juice to taste, then add Prosecco and vodka.
4. Churn in an ice cream maker, following the machine’s instructions. If you don’t have one, follow the instructions below for granita.
5. Serve.
Granita (no ice cream machine needed)
1. Make sorbet mix above without the vodka and a half amount of the prosecco.
2. Put the mix in a shallow baking tray, and place it uncovered in the freezer.
3. When it starts crystallising after one hour, use a fork to break it up.
4. Place it back in the freezer, repeat it again once or twice until there are small crystals all over.
5. Serve.
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