Watermelon Sorbet

1. 1

   Combine the water and sugar in a small saucepan and stir over low heat for 5 minutes or until sugar completely dissolves. Increase the heat to high and bring to the boil. Boil for 5 minutes. Set aside for 30 minutes to cool.

2. 2

   Meanwhile, place watermelon flesh in a blender (or food processer) and blend until pureed. Strain the puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice).

3. 3

   Add sugar syrup to the watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 5 hours or until almost set.

4. 4

   Roughly break up the sorbet with a metal fork and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.

5. 5

   Remove from the freezer and repeat step 4.

6. 6

   Repeat step 4 again this time adding the egg whites to the bowl of the food processer and processing until the sorbet is smooth and turns a paler colour. Return the sorbet to the container you intend to store it in and place in the freezer until firm.

7. 7

   To serve scoop into serving bowls or waffle cones and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.