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Watermelon and coconut sorbet

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  • Dairy free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Vegetarian

Cool down with this watermelon and coconut sorbet. Fresh, fruity and simple to make, it’s the ultimate summer dessert when entertaining.

  • Serves6
  • Cook time10 minutes
  • Prep time15 minutes, + cooling & freezing time
Watermelon and coconut sorbet

Ingredients

  • 1 cup (220g) caster sugar
  • 2 sprigs fresh mint
  • 1.5kg watermelon, coarsely chopped
  • 400g can coconut cream
  • 1 Coles Australian Free Range Egg white*
  • Watermelon discs, to serve

Nutritional information

Per Serve: Energy: 1235kJ/295 Cals (14%), Protein: 2g (4%), Fat: 12g (17%), Sat fat: 10g (42%), Carb: 47g (15%), Sugar: 47g (52%), Fibre: 1g (3%), Sodium: 22mg (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the sugar, mint and 2 cups (500ml) water in a large saucepan over low heat. Cook, stirring, for 1 min or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 5 mins or until syrup thickens slightly. Set aside to cool completely.
  2. Step 2

    Place the watermelon in a blender and blend until smooth. Add the watermelon puree to the sugar syrup and stir to combine. Strain through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible. Add the coconut cream and stir to combine.
  3. Step 3

    Pour the watermelon mixture into a shallow metal container. Cover with foil. Place in the freezer for 4 hours or until almost set.
  4. Step 4

    Use a large metal spoon to break up the watermelon mixture. Quickly transfer to a food processor. Process until smooth. Return to metal container. Place in the freezer for 4 hours.
  5. Step 5

    Transfer sorbet to food processor. Add egg white and process until smooth and pale. Return to container. Freeze overnight or until set. Spoon into serving glasses. Decorate with watermelon discs. Serve immediately.

Watermelon and coconut sorbet

Watermelon and coconut sorbet
  • Serves6
  • Cook time10 minutes
  • Prep time15 minutes, + cooling & freezing time
Ingredients
  • 1 cup (220g) caster sugar
  • 2 sprigs fresh mint
  • 1.5kg watermelon, coarsely chopped
  • 400g can coconut cream
  • 1 Coles Australian Free Range Egg white*
  • Watermelon discs, to serve
    Description

    Cool down with this watermelon and coconut sorbet. Fresh, fruity and simple to make, it’s the ultimate summer dessert when entertaining.

    Method
    1. Step 1

      Place the sugar, mint and 2 cups (500ml) water in a large saucepan over low heat. Cook, stirring, for 1 min or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 5 mins or until syrup thickens slightly. Set aside to cool completely.
    2. Step 2

      Place the watermelon in a blender and blend until smooth. Add the watermelon puree to the sugar syrup and stir to combine. Strain through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible. Add the coconut cream and stir to combine.
    3. Step 3

      Pour the watermelon mixture into a shallow metal container. Cover with foil. Place in the freezer for 4 hours or until almost set.
    4. Step 4

      Use a large metal spoon to break up the watermelon mixture. Quickly transfer to a food processor. Process until smooth. Return to metal container. Place in the freezer for 4 hours.
    5. Step 5

      Transfer sorbet to food processor. Add egg white and process until smooth and pale. Return to container. Freeze overnight or until set. Spoon into serving glasses. Decorate with watermelon discs. Serve immediately.