My earlier post on October told about our wonderful experience at Seattle location of the Purple Café and Wine Bar. Today we are going to feature the Watermelon Sorbet that Norm, Allen Cox, and I enjoyed. The Coconut Cucumber Salsa combined with the Watermelon Sorbet was an excellent finish to our delightful meal and certainly displayed Anna’s talent.
She worked in a small ice cream shop growing up and upon graduation, moved to Seattle to attend the Art Institute of Seattle to pursue an associate degree in culinary arts. Since graduation, stops include Todd English’s Fish Club, Macrina, Troiani, and Barking Frog.
Watermelon Sorbet with Coconut Cucumber Salsa and Basil
7# watermelon flesh, approximately 1 medium melon after peeling
4 C. sugar
4 C. water
1 t salt
2 T lemon juice
Bring water and sugar to a boil to dissolve the sugar. Let cool completely (overnight in the fridge)
Blend all ingredients in the blender and strain through a mesh strainer. Freeze in an ice cream machine according to manufacturer’s instructions.
Yield: 2 Cups
1 large English Cucumber, peeled and seeded
1 can coconut milk
¼ C. sugar
1 stem of Basil
Dice the cucumber. Heat the coconut milk and sugar to dissolve. Chill completely. Pour over the cucumber. Pick the basil and thinly slice the leaves. Toss in the salsa.
1225 4th Ave
Seattle, WA 98101
F 206 829.2295
Monday thru Thursday 11am to 11pm
Friday 11am to 12am
Saturday 12pm to 12am
Sunday 12pm to 11pm
Join Purple on Mondays for ½ off Wine by the Bottle Day!!!
Receive ½ off any bottle of wine that is on our glass pour list OR available on our rotating wine list with a $25 minimum food purchase. (some allocated wines are not available with promotion).
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