Watermelon Sherbet
"I am dying to try this! Looks wonderful!"
Â
photo by JustJanS
- Ready In:
- 3hrs 10mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 2 1⁄4 lbs piece watermelon
- 1 cup superfine sugar
- 1 lemon, juice of
- 2 egg whites
directions
- Cut the watermelon into wedges, then cut it away from the rind, cubing the flesh and picking out all the seeds.
- Puree three quarters of the flesh in a food processor, but mash the last quarter on a plate, this will give the sherbet more texture.
- Stir the sugar with the lemon juice and 1/2 cup of cold water in a saucepan over very low heat until the sugar dissolves and syrup clears.
- Mix all the watermelon and the syrup in a large bowl and transfer to a freezer container.
- Freeze for 1 to 1 1/2 hours, until the edges begin to set. Beat the mixture, return to the freezer for another hour.
- When the hour is up, whisk the egg whites to soft peaks. Beat the ice mixture again and fold in egg whites. Return to the freezer for another hour, then beat once more and freeze firm.
- Transfer the sherbet from the freezer to the fridge for 20-30 minutes before it is to be served.
Questions & Replies
-
What exactly do the egg whites do?Â
Reviews
-
This was light and refreshing and a beautiful dish to look at, but I would have preferred a bit more lemon to give it a bit more tang. Still, a great way to use that odd peice of watermelon going to go to waste in the fridge.Â
Tweaks
-
5th direction I assume that should be freeze 6th direction how long do you freeze it this time?Â
