In the Israeli summer, which is characterized by extreme heat and high humidity, we look for light, refreshing food that doesn't require many hours of cooking, preparation, and messing around in the kitchen.
Chef Meir Rosenberg, the head chef of Rimonim Galei Kinneret Hotel, Offers recipes that use seasonal vegetables and fruits, pasta and chicken salads, which yield refreshing, easy-to-prepare summer dishes.
And this time: Chilled watermelon sorbet
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Materials:
1/4 watermelon, peeled, medium-sized
2 tablespoons powdered sugar
1/4 cup fresh lemon juice
Preparation method:
• Put all the ingredients in a blender and blend them.
• After grinding, place in the freezer for 5 hours until the mass is frozen.
• Return to blender for additional grinding and serve.
