SALTED WATERMELON SHERBET ● 2.35kg piece seedless watermelon (see Cook’s Notes) ● 1 cup caster sugar ● 1 cup boiling water ● 1 rosehip and hibiscus tea bag ● ¾ teaspoon sea salt ● ¼ cup lemon juice ● 1 egg white ● 1 cup Greek-style yoghurt
PREP + COOK TIME 15 mins + cooling & freezing MAKES 2 litres
1 Cut flesh from watermelon; discard rind. Cut flesh into 2cm cubes, place in a bowl; freeze overnight. 2 Place sugar and the boiling water in a medium saucepan, stir over medium heat until sugar dissolves. Add tea bag and salt; simmer for 5 minutes. Stand until cooled. Squeeze liquid from tea bag and discard. Pour syrup into a small jug, stir in lemon juice; cover and refrigerate overnight. 3 The next day, process or blend half the watermelon, syrup, egg white and yoghurt until smooth; tip into a bowl. Repeat with remaining ingredients; add to the bowl. Stir mixtures to combine. 4 Pour sherbet into a freezer-proof container, cover and freeze for 2 hours, then blend in a food processor until smooth. Return mixture to container; freeze a further 2 hours or overnight until firm.
PER SERVE Energy 108kcal, 454kj • Protein 2g • Total Fat 0.7g • Saturated Fat 0.2g • Carbohydrate 23.3g • Fibre 1g • Sodium 126mg • Sugar 23.3g