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How to make watermelon & coconut sorbet

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This homemade watermelon & coconut sorbet (RECIPE BELOW) is well worth the wait - every beautiful rosy scoop is an icy flavour bomb waiting to be devoured. Best of all, it’s made using just 5 ingredients.
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WATERMELON & COCONUT SORBET
Serves 6 Prep 15 mins (+ cooling & freezing time) Cooking 10 mins
1 cup (220g) caster sugar
2 sprigs fresh mint
1.5kg watermelon, coarsely chopped
400g can coconut cream
1 Coles Australian Free Range Egg white*
Watermelon discs, to serve
1 Place the sugar, mint and 2 cups (500ml) water in a large saucepan over low heat. Cook, stirring, for 1 min or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 5 mins or until syrup thickens slightly. Set aside to cool completely.
2 Place the watermelon in a blender and blend until smooth. Add the watermelon puree to the sugar syrup and stir to combine. Strain through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible. Add the coconut cream and stir to combine.
3 Pour the watermelon mixture into a shallow metal container. Cover with foil. Place in the freezer for 4 hours or until almost set.
4 Use a large metal spoon to break up the watermelon mixture. 5 Quickly transfer to a food processor. Process until smooth. Return to metal container. Place in the freezer for 4 hours.
5 Use a large metal spoon to break up the sorbet. Quickly transfer to a food processor and process until smooth. Return to the metal container. Place in the freezer for 4 hours.
6 Transfer sorbet to food processor. Add egg white and process until smooth and pale. Return to container. Freeze overnight or until set. Spoon into serving glasses. Decorate with watermelon discs. Serve immediately.
Want step-by-step videos so you can make more refreshing homemade desserts? Check out our Summer entertaining playlist: , which includes:
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Category
Food
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