Watermelon sorbet

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
4 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 3 kg Watermelon
  • 150 g Sugar
  • 7-10 Tbsp Juice of 2 limes
  • 2 Protein (size M)
  • 400 ml Prosecco
  • 4 TABLESPOONS Raspberry Syrup
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    Cut melon into slices, remove seeds, remove flesh from skin and puree. Weigh 1 kg fruit puree. Boil up the sugar with a part of the puree, dissolve the sugar in it. Mix the sugar syrup and lime juice with the melon

  2. 2

    Place in a wide bowl and freeze for 8-12 hours. Stir every 30 minutes for the first 6-8 hours. Beat the egg whites with the whisks of the hand mixer until stiff. After approx. 2 hours add to the sorbet and fold in

  3. 3

    With an ice-cream scoop, form 4 pellets from the sorbet and pour into 4 chilled glasses (approx. 150 ml content). Refreeze the rest of the sorbet and use it later. Mix Prosecco and raspberry syrup. Pour the sorbet into the glasses and decorate with lemon balm

  4. 4

    Waiting time approx. 10 hours

Nutrition Facts

KCAL
250 kcal
CARBS
43 g
FATS
1 g
PROTEINS
2 g