Watermelon Sorbet



  1. In a large saucepan, bring 1/2 cup watermelon puree, the sugar and lime juice to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt.
  2. Pour in the remaining 1 1/2 cups watermelon puree, then whisk in the sweetened condensed milk until incorporated.
  3. Pour the watermelon mixture into a shallow bowl and freeze until firm, about 4 hours or overnight.
  4. Using a fork, scrap the frozen puree to form icy flakes. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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