The lightest and freshest of our desserts, this sorbet is easy to make — especially if you have an ice cream maker, but even if you don’t — and perfect for a summer lunch or dinner party. Serve with a sprig of mint for a particularly pretty colour contrast.
What you'll need
500ml water 200g caster sugar 1.2kg watermelon 30ml lime juice 2 egg whites
What to do:
Boil water and sugar together until all sugar is dissolved.
Remove from heat and allow to cool.
Meanwhile, remove the rind from the watermelon and discard. Cut the flesh into large chunks and remove any seeds. Puree the chunks in a blender or food processor, then strain the pulp through a fine sieve. This should make 600ml of watermelon juice.
Add lime juice and sugar syrup to watermelon juice; mix until combined. Pour mixture into an airtight container and place in freezer for 4 to 5 hours or until almost set.
Remove the frozen mixture from freezer, break it up and re- puree it; return to freezer for another 4 to 5 hours. Repeat the pureeing-and-freezing cycle once more.
After the final freeze, remove the frozen puree from the freezer and blend with egg whites in the food processor until smooth. Return to freezer for 6 hours or until mixture is fully set.