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Watermelon, rose and lime sorbet

  • 0:40 Prep
  • 0:05 Cook
  • 8 Servings


  • 220g (1 cup) caster sugar
  • 800g seedless watermelon, chopped
  • 2 teaspoons rosewater (see note)
  • 2 limes, zested, juiced
  • 2 egg whites, lightly beaten
  • Dried rose petals, (see note) to serve


  • 1
    Combine sugar and 500ml (2 cups) water in a saucepan and cook, stirring, over low heat for 5 minutes or until sugar dissolves. Refrigerate for 30 minutes or until cool.
  • 2
    Meanwhile, place watermelon, rosewater and lime juice in a blender and blend until smooth. Strain through a sieve, pressing with the back of a spoon to extract as much liquid as possible (you’ll need 600ml watermelon juice). Combine watermelon juice and cooled sugar mixture.
  • 3
    Pour into a 1.5L (6-cup) container and freeze for at least 2 hours or until almost set.
  • 4
    Roughly break up sorbet and transfer to a food processor. Process until sorbet is smooth and has a soft, icy texture. Return to container and freeze for at least 2 hours or until firm. Repeat processing and freezing twice more.
  • 5
    Return sorbet to food processor with egg whites and zest, then process until pale and smooth.
  • 6
    Spoon sorbet into container, smooth surface with the back of a spoon, then scatter with dried rose petals. Freeze for at least 2 hours or until firm.

Source: taste.com.au


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