For a zingy and refreshing icy treat, try making this simple watermelon and lime sorbet at home. If possible, use the sweetest and reddest seedless watermelon you can find for maximum flavour and colour. Not only does it taste delicious, but it's also low in fat compared to ice-cream. Great for both kids and adults alike, and makes a perfect treat for Valentine's day too.
Watermelon and Lime Sorbet
Adapted from Taste.com.au
1/2 cup caster sugar
750g (26oz) watermelon, peeled, chopped
1 teaspoon finely grated lime rind
1/4 cup lime juice
2 eggwhites, lightly whisked (optional)
- Combine sugar and 1 cup water in a saucepan over medium heat. Cook,stirring, for 5 minutes or until sugar is dissolved. Simmer without stirring for 10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.
- Place watermelon in a food processor or blender. Process until smooth. Using a fine sieve, strain watermelon into a large bowl. Discard pulp. Add sugar mixture, lime rind and lime juice. Stir to combine. Pour into a 3cm-deep, 20cm x 30cm (base) lamington pan or just a bowl with a lid will do too. Cover and freeze for 1 to 2 hours (or up to 6 hours, depending on the container used) until almost firm and no longer liquid.
- Transfer fruit mixture to a food processor (or alternatively, use a stick blender, but make sure you get through to the edges of the bowl). Add eggwhites if used. Process until smooth but not melted. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan (or just any freezer-safe container). Cover and freeze for 3 hours or until firm. Serve.