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 characterized 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 flavors 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 crystallizing 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.
Stories
See all
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.
GO #OFFTHEPASS
United States
© 2024 Natoora Ltd.