If you’re looking for a refreshing treat, this is it. I have always been a major fan of anything watermelon flavoured – it’s my favourite Body Shop lipbalm flavour. This watermelon sorbet is no expection. It is both fresh and refreshing, and somewhat healthy. Somewhat.
- Half a watermelon
- 2 cups of water
- 1 cup of caster sugar
- 2 egg whites
- Your favourite champagne (Or sparkling grape juice, in my case – not the biggest fan of alcohol)
- Add the water and sugar to a medium saucepan on a low heat.
- When the sugar has dissolved, turn the heat to high so that the mixture starts to boil.
- Let the mixture boil for about 15 minutes. It should thicken to a syrup. Once thicker, take the pan off the stove and let the mixture cool for 40 minutes.
- While it cools, deseed the watermelon and cut it up into cubes. Place the cubes in a blender and blitz until a smooth purée has formed.
- Sieve the purée into a bowl, pressing out all the juice you possibly can. By the end, you should have about 700ml.
- When the syrup mixture has cooled, add it to the watermelon juice and combine.
- Pour this into a container with a lid, close it and place it in the freezer for 5 hours.
- After 5 hours, take the container out of the freezer and place the mixture into a bowl, break it up a bit and then blitz. Place the mixture back into the container and freeze for another 5 hours.
- After the next 5 hours take the mixture of of the freezer, add it to a bowl with the 2 egg whites and blend. The egg whites will give the mixture that perfect sorbet texture.
- One last time put the mixture back into the container and into the freezer for 5 hours.
- The sorbet is great on its own but if you want a bit of a kick, add some champagne to create a watermelon mimosa!