Temperatures are soaring cool down and cleanse your pallet with this refreshing sorbet.
- 1.2kg seedless watermelon (rind removed & chopped)
- 2 cups water
- 1 cup caster sugar
- 2 egg whites
- lemon or lime juice
- mint for garnish
- Combine the water and sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool.
- Meanwhile, place watermelon in a blender and blend until pureed. Strain puree through a fine sieve into aair tight container, pressing with the back of a spoon to extract as much liquid as possible.
- Add sugar syrup to watermelon juice and stir. Cover and place in the freezer for 4-5 hours or until almost set.
- Roughly break up the sorbet and transfer from thecontainerto a food processor. Before processing trial the mixture for sweetness (watermelons vary in sweetness depending on seasonality) If too sweet add lime or lemon juice (no more than two tablespoons) to taste. Process briefly until sorbet is smooth and has a soft, icy texture.
- Return sorbet to a container and place in the freezer for a further 4 hours or until firm. Remove from the freezer and repeat Step 4. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.
- Place the sorbet and egg whites in the bowl of a food processor and process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm.
- When ready to serve remove sorbet from freezer and scoop into serving glasses or bowls. Top with a leaf of mint for garnish.