Watermelon & Coconut Sorbet

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.