Watermelon sorbet

Name: Watermelon sorbet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

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
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
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
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
Waiting time approx. 10 hours