Watermelon Sorbet with Egg Whites

Name: Watermelon Sorbet with Egg Whites
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4
Ingredients: Watermelon flesh 4 cups; Sugar 2 cups; Water 1.1 cups; Lemon juice 1; Egg whites 1.1 oz

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 45 min
Cook time: 5 min
Serving: 4 persone
Cost: Low
Note Plus the time needed to cool the syrup and watermelon pulp in the refrigerator

PRESENTATION

Recipe by
Barbara Benetti

The sorbet is a summer dessert, very trendy in the 1980s and 1990s in restaurants as a "palate cleanser" during long meals, usually served with lemon. Today we show you the recipe for watermelon sorbet with egg whites! Sorbets are like ice creams but without milk or cream: only water, sugar, and fruit. They can be prepared with or without an alcoholic base, like our watermelon sorbet, an original and fresh way to enjoy watermelon, a typical fruit of the summer season.

We show you how to make watermelon sorbet using an ice cream maker, but if you don't have one, don't worry; by following our advice, you can prepare it without one!

Here are some other watermelon recipes to try this summer:

INGREDIENTS: Watermelon 4 cups (600 g) - flesh; Sugar 2 cups (130 g); Water 1.1 cups (270 g); Lemon juice 1; Egg whites 1.1 oz (30 g)

Preparation

How to prepare Watermelon Sorbet with Egg Whites

To prepare the watermelon sorbet with egg whites, take the watermelon 1, remove the rind, and cut 600 grams (about 21 oz) of pulp (if you want, you can remove all the seeds beforehand) into cubes 2. Use a blender to puree the pulp 3.

Strain it 4 to extract only the liquid part 5. Now prepare the sugar syrup: pour the water and sugar into a pot 6.

Bring it to a boil until the sugar dissolves 7. Transfer the syrup to a bowl and let it cool. Then place both the syrup and watermelon pulp in the refrigerator for at least half an hour to ensure they become well chilled. After the necessary time, juice a lemon with a citrus juicer 9 and strain the juice.

After the cooling time, add the sugar syrup 10 and lemon juice 11 to the watermelon pulp. Whip the egg whites until stiff peaks form 12.

Add them to the watermelon mixture 13 and mix well using a whisk 14 until you get a homogeneous mixture 15.

Pour the well-chilled mixture into the ice cream maker 16 and let it churn until you get a creamy sorbet 17, which will take about 20-30 minutes. Serve the watermelon sorbet with egg whites well chilled and enjoy immediately.

Storage

Store your sorbet in the freezer for 3-4 days in an airtight container. When you take it out of the freezer to eat, stir it with a fork for a few minutes to break up any ice that forms on the surface.

Advice

If you don't have an ice cream maker, place the mixture in a bowl and put it in the freezer, remembering to break it up with a fork every half hour until you achieve the desired creaminess and density for your sorbet. It will take about 3 hours.

For the translation of some texts, artificial intelligence tools may have been used.