Watermelon sorbet with Prosecco

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Remove the outer leaves of the lemon grass and cut the stem in half lengthwise. Bring to the boil with sugar and 100 ml water. Boil until the sugar is dissolved. Let the syrup cool down.

2. 2

   Remove the melon pulp from the skin, remove the seeds and puree. Remove lemongrass from the syrup. Mix the syrup and lime juice with the melon puree.

3. 3

   Pour into a wide bowl, cover with cling film and place in the freezer. Let it freeze for about 2 hours. Beat the egg white with the whisk of the mixer until stiff. Stir the frozen melon mass vigorously with a whisk or hand blender, fold in the beaten egg white.

4. 4

   Cover the mixture again and let it freeze for 4-6 hours, stirring vigorously every 30 minutes. Freeze for at least another 2 hours, preferably overnight.

5. 5

   Place 1 ball of sorbet in each of four chilled glasses (each containing approx. 150 ml). Refreeze the rest of the sorbet. Pour Prosecco over the watermelon sorbet. Serve with drinking straws.