Ingredients
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220g (1 cup) caster sugar
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800g seedless watermelon, chopped
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2 teaspoons rosewater (see note)
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2 limes, zested, juiced
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2 egg whites, lightly beaten
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Dried rose petals, (see note) to serve
Method
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1Combine 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.
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2Meanwhile, 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.
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3Pour into a 1.5L (6-cup) container and freeze for at least 2 hours or until almost set.
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4Roughly 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.
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5Return sorbet to food processor with egg whites and zest, then process until pale and smooth.
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6Spoon 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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