4 cups fresh watermelon, cut into cubes (seeds removed) 1-2 tablespoons lemon juice, adjust to taste 1-2 tablespoons maple syrup, adjust to preference
Directions:
1. Spread the cut watermelon cubes on a tray in a single layer and freeze for at least 4 hours, or until completely frozen. 2. Add the frozen watermelon cubes to a high-speed blender. 3. Pour in the lemon juice and maple syrup. 4. Blend until smooth and slushy, scraping down the sides as needed to help it blend evenly. 5. Once it reaches a soft sorbet consistency, serve immediately.
Drawing appreciation for his vast body of work as a chef, in 2007, the Indian Ministry of Tourism decorated Chef Gill with the highest honour in the hospitality profession – The Lifetime Achievement Award – a first for a chef in India.
As the Corporate Chef of ITC, Manjit Singh Gill's knowledge and experience comes from over four decades of work in pioneering world-class restaurants curating traditional Indian food
Reputed for his constant innovation in the world of gastronomy, he is a name to reckon with in the national and global hospitality and culinary industry.
