Watermelon & Coconut Sorbet

6
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From one of our national supermarkets and their free recipe cards. Posted for You Want What?! A Recipe Posting Game! Have not included freezing times in times."

Original recipe yields 6 servings
OK

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 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.

Step 6

Spoon into serving glasses and decorate with watermelon discs and serve immediately.

Tips & Variations


No special items needed.

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