Recipe Ingredient
- Sugar Syrup
- 150ml water
- 100g castor sugar
- 550g seedless watermelon, skin removed and chopped
- 200g canned lychee, well drained (reserve the syrup)
- ¼ cup lychee syrup
- 1 egg white
Instructions
- Combine water and sugar in a saucepan. Cook to a simmering boil over medium-low heat until sugar dissolves completely.
- Gradually increase the heat and bring to a quick boil again. Reduce the heat and cook for 5 minutes or until the syrup thickens.
- Set aside to cook completely.
- Blend watermelon and lychee in a food processor, in several batches, until smooth. Strain the watermelon and lychee puree.
- Stir sugar syrup and lychee syrup into watermelon and lychee mixture. Mix until well combined. Pour into an airtight container, cover and freeze for 4-5 hours or until almost set.
- Remove sorbet from the freezer and mash with a fork, then transfer to a food processor and process until mixture is smooth and has a soft, icy texture.
- Refreeze the mixture in a covered container for 3-4 hours until it is firm. Remove from freezer and break up sorbet again and process in a food processor again.
- Return to plastic container and refreeze for several hours until firm. Place sorbet and egg white in a food processor and blend until sorbet is pale and smooth. Return to the container and refreeze for 4-5 hours until almost firm. Scoop with an ice-cream scoop into serving glass bowls and serve immediately.
To prepare sugar syrup
