Leslie makes watermelon sorbet by blending 1 kg of watermelon with a light brown sugar syrup, then freezing it. She adds lemon or calamansi juice for acidity and explains how to get a smooth texture by letting it sit at room temperature for 10-15 minutes before the final freeze.
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Watermelon, fresh, so para mas ma-enjoy pa sha, pedi nyo siyang gawin sorbet so that it will contain sugar, tasi if you freeze, chaka, kapag panhunden ng pahuan sobrang dami pahuan, pagmura yung pahuan, hindi yunaman sha mahakaen all at the same time, so pedi nyo siyang store longer kapag ginawa nyo siyang sorbet. So, we have our sugar syrup. We have 1/4 cup water. We will add 1/4 cup or 50 grams of light brown sugar. We will just put it on medium fire. So, we will just melt completely the sugar. Once it's melted, we will lower the heat. Completely melted now, our sugar. And allow it to boil for about a minute. Our sugar syrup, we will add it to our watermelon. So this is our watermelon, about 1 kilo. This is not the best quality, but you know, it's not that bad. It has seeds, but I will blend it with the seeds and strain it later. Or you can buy seedless. To this, we will add our sugar syrup. You can blend it with a blender, but I'm using an immersion blender. Strain the watermelon juice. Optional, you can add 1/4 cup of lemon juice or calamansi juice. Yung nilalagay nela, pero kung gusto niyo pure watermelon flavor, then wagyan na siyang lagyan na calamansi. Kung gusto niyo lang konting hint, then pedi kayo maglagay na isang medium na calamansi. To assist, kanyang pagbagsak. Scrape lang natin yung bottom. Halo in lang for the last time. Kapo, transfer na natin sa freezer-safe container. Okay lang kasi freezer hanggang tumigas. So ito ay overnight nang nasa freezer. At this point, actually, pwede nyo na shankaini ng ganyan pero para makuhanatin yung texture ng sorbet. May isa pa tayong process. So, para don, kailangan natin ibreak mo na sha nang ganyan. Okay, so nakita nyo yung git na madali lang sha na give in, pero yung gilet medio mas matigas. So, pendi mo na natin sha naya room temperature for about 10 to 15 minutes, tapos check natin. So, about 15 minutes na po ang lumipas, check natin. So at this point, we can serve. But if you want to make it frozen, you can put it in the freezer. Then you can scoop out the ice cream. Itto hinayan ko lang ulit sa freezer overnight para tumigas yan ang gusto. Ngayon, pedi na natin siyang iserve at tikman. As you can see, hindi ganun kabuo yon ating sorbet na glalagas lagas sha. Para kasima achieve yung texture na naparambil pagka creamy, kaylangan maraming asukan ng itatayo pero sobrang tamiskase at hindi ko sha Maka indin na bunganon. So ako hanggang 1/4 hangang 1/2 cup sugar lang, yung recommended ko na ilagay ninyo. Kung 1/2 cup yung ilalagay nyo sugar, 1/4 cup parang yung water na pagmemeltan nyo sa kanya. Ayan, tikman na natin. Sempre la sang watermelon, pero yena, watermelon, pero 1/4 cup sugar, 1/2 cup sugar. Pero kasi nata tamisana ako densa, kapag one half cup yung dinagdag. So kung may ano po yung mata ng non, just leave a comment below. At wag ni pong kalimutan na i-like and share ang video na 'to. At mag-subscribe din po kayo sa channel na 'to. At i-turn on notification bell para hindi kayo mahuli sa mga pinaka latest na recipe videos. Meron din po ko on Facebook and Instagram @fullyfreelyleslie. And follow me on Instagram @itagapaguinawanyo for the recipe. Mina kumuna! Bye!
