Ingredients 2 cups water
1 cup caster sugar
1.2kg seedless watermelon (or enough to give 600ml when blended)
2 egg whites
Over a medium heat, combine the sugar and water in a saucepan until dissolved. Bring to the boil. Boil for about 5 minutes, or until the mixture begins to thicken slightly. Remove from the heat and set this aside to cool for 30 minutes.
Remove the rind of the watermelon, then chop the flesh into small chunks. Blend the chunks until smooth. Strain the liquid into a measuring jug, using a spoon to press the watermelon pulp through the sieve and extract the maximum amount of juice. Continue until there is 600ml of watermelon juice, then set this aside.
Add the sugar syrup to the watermelon juice and stir to combine.
Pour the mixture into an airtight container and freeze for 3 hours, or until the watermelon ice is almost set.
Break up the ice using a metal spoon. Transfer the ice pieces to a mixing bowl and beat (about 30 seconds) with an electric mixer into a smooth and icy texture.
Return the ice to its airtight container and freeze for another 3 hours until firm.
Once again break up the ice using a metal spoon and transfer it to a mixing bowl. Briefly beat the ice with an electric mixer to form a smooth and icy texture.
Add the egg whites. Beat or process the sorbet until it becomes pale and smooth.
Return the sorbet to an air tight container and freeze for a further 3 hours.
Scoop the sorbet into bowls or glasses and serve immediately.