Wednesday, February 13, 2008

Watermelon and Strawberry Sorbet

1 cup white sugar
1 cup water
2.5 pounds seedless watermelon, peeled
9 oz strawberries, hulled, chopped
1 eggwhite

Cook sugar and water in a saucepan over medium-high heat, stirring, for 5 minutes or until sugar dissolves and syrup comes to the boil. Transfer to a bowl. Cool for 1 hour.
Process or blend watermelon and strawberries, in batches, until smooth. Stir into sugar syrup until well combined.
Pour mixture into a container. Cover. Freeze for 3 hours or until almost frozen.
Using an electric mixer, beat eggwhite to soft peaks. Transfer fruit mixture to food processor. Process until smooth (not melted). Fold through eggwhite. Spoon back into container. Cover. Freeze overnight. Serve.

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