To prepare a refreshing summer delight, we will create a watermelon sorbet, perfect for hot days. The first step is to choose a ripe and sweet watermelon. We cut the watermelon in half, scoop out the flesh with a spoon, and cut it into small cubes. Then, using a hand blender, we crush the watermelon flesh until we obtain a smooth, homogeneous puree. It is important for the puree to be as uniform as possible to ensure a pleasant texture for the sorbet.
In a separate bowl, we will beat the egg whites with a tablespoon of sugar, a pinch of salt, and a few drops of lemon juice. This mixture will become frothy and will take on a consistency similar to that of meringues. Once we have obtained a firm foam, we gradually add the rest of the sugar, continuing to mix until the composition becomes shiny and firm. It is essential to ensure that the sugar is completely dissolved in the foam to avoid sugar crystals in the sorbet.
Once the watermelon puree is ready, we reduce the speed of the mixer and start incorporating the watermelon puree into the egg white foam, mixing gently to avoid losing air in the composition. This step is crucial, as the incorporated air will help the sorbet to be fluffy and creamy.
If we have an ice cream maker, we prepare its container by leaving it in the freezer overnight beforehand. Once the composition is ready, we take out the container and assemble the machine. We turn on the device, and when it starts to work, we slowly pour in the watermelon sorbet mixture. We let it mix for 40 minutes, checking the progress from time to time. In the end, we can enjoy the sorbet immediately or transfer it to an airtight container to keep it in the freezer for a few days.
If we do not have an ice cream maker, there is no problem. We pour the mixture into a freezer-safe dish or a silicone mold and cover it with plastic wrap. It is important to stir the sorbet every 30 minutes to prevent ice crystals from forming. Once the sorbet is ready, we let it thaw for 5-8 minutes before serving, to achieve an ideal texture. This watermelon sorbet is not only a delicious choice but also a fantastic way to cool off on hot summer days. Enjoy!
In a separate bowl, we will beat the egg whites with a tablespoon of sugar, a pinch of salt, and a few drops of lemon juice. This mixture will become frothy and will take on a consistency similar to that of meringues. Once we have obtained a firm foam, we gradually add the rest of the sugar, continuing to mix until the composition becomes shiny and firm. It is essential to ensure that the sugar is completely dissolved in the foam to avoid sugar crystals in the sorbet.
Once the watermelon puree is ready, we reduce the speed of the mixer and start incorporating the watermelon puree into the egg white foam, mixing gently to avoid losing air in the composition. This step is crucial, as the incorporated air will help the sorbet to be fluffy and creamy.
If we have an ice cream maker, we prepare its container by leaving it in the freezer overnight beforehand. Once the composition is ready, we take out the container and assemble the machine. We turn on the device, and when it starts to work, we slowly pour in the watermelon sorbet mixture. We let it mix for 40 minutes, checking the progress from time to time. In the end, we can enjoy the sorbet immediately or transfer it to an airtight container to keep it in the freezer for a few days.
If we do not have an ice cream maker, there is no problem. We pour the mixture into a freezer-safe dish or a silicone mold and cover it with plastic wrap. It is important to stir the sorbet every 30 minutes to prevent ice crystals from forming. Once the sorbet is ready, we let it thaw for 5-8 minutes before serving, to achieve an ideal texture. This watermelon sorbet is not only a delicious choice but also a fantastic way to cool off on hot summer days. Enjoy!
Ingredients
1 small melon (400-500g) 2 egg whites (~110g) 6 tablespoons of vanilla sugar or vanilla sugar 1 teaspoon of lemon juice 1 pinch of salt