
Pretty in pink, watermelon apparently contains chemicals that can help you relax, the perfect way to end your Valentine’s Day just right. Try this refreshing sorbet for a luscious light dessert.
INGREDIENTS
225 g granulated sugar
900 g watermelon flesh, chopped and deseeded, plus wedges to serve
1 1/2 tsp. rose water
Juice of 1 lemon
1 egg white, lightly beaten
1 tbsp. dried rose petals, optional
DIRECTIONS
In a large saucepan, gently heat sugar with 500ml water, stirring until sugar dissolves to a clear syrup. Set aside to cool, then chill for 20min.
Blend watermelon flesh, rose water and lemon juice in a food processor, in batches if necessary, or use a stick blender. Use a wooden spoon to press the pulp through a sieve set over a large bowl to collect the juice. Break up any lumps in the pulp, then use a wire whisk to stir it into the watermelon juice along with the cooled sugar syrup.
Pour mixture into a 1.4kg loaf tin and freeze for 5hr until nearly frozen.
In a medium bowl, whisk the egg white to stiff peaks. Break up the sorbet, put it into a food processor and blend it with the egg white into a smooth slush, in batches, if necessary. Spoon into the loaf tin, smooth the surface, scatter with rose petals and freeze for a further 6hr or overnight.
To serve, allow to soften slightly and scoop into balls. Enjoy !