Watermelon & Coconut Sorbet Recipe

Ingredients

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1 cup caster sugar (220 grams)
2 sprigs mint (fresh)
1.5 kilograms watermelon (coarsely chopped)

1 can (400 grams) coconut cream
1 egg white
Watermelon discs (to serve)

Nutritional

Serving Size: 1 (115.6 g)
Calories 381.4
Total Fat - 10.9 g
Saturated Fat - 10.3 g
Cholesterol - 0 mg
Sodium - 25.4 mg
Total Carbohydrate - 72.4 g
Dietary Fiber - 0.3 g
Sugars - 71 g
Protein - 0.9 g
Calcium - 7.1 mg
Iron - 0.3 mg
Vitamin C - 0.3 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Place the sugar, mint and cup water (500ml) in a large saucepan over low heat and cook, stirring for 1 minute or until the sugar dissolves and then increase the heat to medium and bring to the boil and cook, without stirring, for 5 minutes or until syrup thickens slightly and then set aside to cool completely.

Step 2

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

Step 3

Pour the watermelon mixture into a shallow metal container and cover with foil and place in the freezer for 4 hours or until almost set.

Step 4

Use a large metal spoon to break up the sorbet and quickly transfer to a food processor and process until smooth and then return to the metal container and place in the freezer for 4 hours.

Step 5

Transfer sorbet to a food process and add the egg white and process until smooth and place and then return to container and freeze overnight until set.