What could be more refreshing than watermelon sorbet? This recipe from Sydney’s Blue Bowl Brown Sugar cooking school has only 3 ingredients and you don’t even need an ice-cream machine.

Serves 6


1 litre of fresh watermelon juice

400g palm sugar, grated or chopped

50g glucose


Combine 4 tablespoons of juice with palm sugar and glucose in a small saucepan and cook over low heat until sugar and glucose dissolves, about 1-2 minutes.

Cool the syrup and add to the rest of the juice and stir to combine.

Refrigerate until completely cold.

Freeze using an ice-cream machine according to manufacturer’s instructions or place in a container and freeze for 2 hours at a time. Remove from freezer and mix with a fork then return to freezer for another 2 hours, continue until the right consistency.

Blue Bowl Brown Sugar specialise in private, group, corporate and kids’ party cooking classes. Taught by Patricia Phillips, who has worked with the likes of Kylie Kwong, Bill Granger and Neil Perry, the classes feature cuisine ranges from Italian, French and Spanish to Greek, Moroccan and Asian. Classes are held at the Southern Highlands Winery as well as Sydney. All classes include champagne on arrival, cooking tuition, a Blue Bowl apron and a sit-down meal with local wines and produce to taste. Visit
www.bluebowl.com.au for more information.

What’s your favourite fruit dessert?