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Watermelon and coconut sorbet
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Prep Time:
255 minutes
Cook Time:
10 minutes
Total Time:
265 minutes
Create a refreshing watermelon mint sorbet with a touch of creamy coconut.
Ingredients:
  • 220g caster sugar
  • 2 sprigs fresh mint
  • 1.5kg watermelon, coarsely chopped
  • 400g can coconut cream
  • 1 Free Range Egg white*
  • Watermelon discs, to serve
Instructions:
  • In a large saucepan, combine sugar, mint, and 2 cups (500ml) water over low heat. Stir and cook until sugar dissolves, about 1 minute. Increase heat to medium, bring to a boil, and let it simmer without stirring for 5 minutes until the syrup slightly thickens. Allow it to cool completely.
  • Blend the watermelon until smooth. Mix the watermelon puree with the sugar syrup. Strain through a fine sieve into a jug, pressing with a spoon. Stir in the coconut cream.
  • Transfer the watermelon mixture to a shallow metal container, cover with foil, and freeze for 4 hours or until nearly firm.
  • Break up the sorbet using a large metal spoon, then swiftly blend in a food processor until smooth. Transfer the mixture back to the metal container and freeze for 4 hours.
  • Blend the sorbet with egg white in a food processor until smooth and pale. Return the mixture to the container and freeze overnight or until set. Serve in glasses, garnished with watermelon discs. Enjoy immediately.

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