Watermelon Sorbet And Rosé Sparkler Recipes

SIMPLE WATERMELON SORBET

Steps:

• Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
• Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.

WATERMELON SORBET AND ROSé SPARKLER

Steps:

• Watermelon-Rosemary Sorbet: Freeze the canister of an ice cream or sorbet maker overnight (or according to manufacturer's directions). Meanwhile, prepare a simple syrup by combining water, sugar, and rosemary sprigs in a small saucepan. Over medium-high heat, bring to a simmer, uncovered, then immediately turn off heat and let rosemary steep as syrup cools to room temperature, 10 minutes.
• Remove and discard rosemary sprigs. Pour syrup into a blender, then add watermelon, lime juice, and tequila. Cover and blend until smooth. Place a strainer over a storage container and strain watermelon mixture, separating the pulp and foam from the liquid; discard pulp and foam. Cover and chill liquid overnight in the refrigerator. (Alternatively, mixture can be chilled quickly by placing the container into an ice bath.)
• Set up ice cream maker and pour watermelon base into the frozen canister. Turn on and churn mixture until it's thick and looks frozen, about 30 minutes. Transfer sorbet into a container and freeze, covered, at least 2 hours. Makes 1 quart.
• Assembly: Place a scoop of sorbet into a chilled glass; add a tablespoon each of diced peaches and blueberries. Top with sparkling rosé and serve immediately, with a spoon, straw, or both.

SWEET AND SPICY PECANS

Steps:

• Preheat to 350 degrees F. Whisk egg whites until they are doubled in volume and stick to the whisk (just before "soft peak" stage). Gradually whisk in sugar and salt. Add spices: paprika, chipotle, cumin, paprika and coriander. Whisk to combine. Add pecans, then use a rubber spatula to toss, coating the nuts evenly.
• Line a baking sheet with parchment paper and spread nuts in a single layer. Bake on the middle rack for 10 minutes.
• Remove baking sheet. Use a spatula to flip pecans, breaking up any clumps, working quickly so they don't lose their heat. Bake an additional 10-20 minutes. (Total baking time will vary depending on size and moisture content of nuts.) When pecans are ready, they will be dark brown; when tapped with a spoon, they should sound dry and flat. Remove from oven and cool before serving. Pecans will keep for 2 weeks at room temperature stored in an airtight container.