Watermelon Sorbet Pops

1. 1

   Combine the sugar and 1/2 cup water in a medium saucepan on low heat. Stir until the sugar has dissolved. Simmer, without stirring, for 10 mins, or until the mixture thickens. Remove from the heat and cool in pan.

2. 2

   Puree watermelon in a blender or food processor. Pour through a sieve. Add to the syrup and stir to combine.

3. 3

   Pour mixture into a metal cake pan. Cover with foil and freeze until almost set. Transfer to a chilled bowl. Add egg whites and beat with an electric mixer for 2-3 mins, until all the ice particles have broken up.

4. 4

   Divide the sorbet evenly among the paper cups. Insert a stick in the center of each and freeze overnight, or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.