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1140 minutes
10 minutes
1150 minutes
- 107.50 gm caster sugar
- 750g watermelon, peeled, chopped
- 1 tsp finely grated lime rind
- 65.63 gm lime juice
- 2 eggwhites, lightly whisked
- In a saucepan over medium heat, dissolve sugar in 1 cup warm water while stirring occasionally for about 5 minutes. Let the mixture simmer for 10 minutes without stirring until slightly thickened. Remove from heat and cool completely.
- Blend watermelon until velvety in a food processor or blender. Strain through a fine sieve into a bowl, discarding pulp. Combine with sugar, lime rind, and lime juice. Transfer to a 3cm-deep, 20cm x 30cm pan. Freeze covered until nearly set, about 1 to 2 hours.
- Place the fruit mixture in a food processor, add the egg whites, and blend until smooth yet not melted. Pour the mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan, cover, and freeze for 3 hours or until it is firm. Serve and enjoy!
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