Watermelon Sorbet Pops – a delicious recipe with sugar, watermelon, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
Puree watermelon in a blender or food processor. Pour through a sieve. Add to the syrup and stir to combine.
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
Divide the sorbet evenly among the paper cups. Insert a stick in the center of each and freeze overnight, or until firm.
385
kcal
Calories
10
g
Fat
64
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 1/4 cups granulated sugar, 4 1/2 pounds watermelon peeled, seeded and chopped, 4 egg whites.
Yes, Watermelon Sorbet Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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