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

Food - - Indulge -

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

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