October 24, 2018
Desserts, Freezer, Snacks,
Fruit, Watermelon, Budget-Friendly, Make-Ahead, Baby Shower, Birthday, Entertaining, Game/Sports Day, Ladies Luncheon, Blender, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Non-Dairy, Vegetarian, Water, Sugar more
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"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."
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.
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.
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.
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.
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.
Spoon into serving glasses and decorate with watermelon discs and serve immediately.
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