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Method
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.
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.
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.
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.
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.
Prep time15 mins15 minutes, + cooling & freezing time
+ 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
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.
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.
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.
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.
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.
