Watermelon Sorbet

• 2 cups water
• 200 g caster sugar
• 800 g watermelon, rind removed, coarsely chopped
• 2 egg whites
• waffle cone, to serve (optional)

1. Combine the water and sugar in a small saucepan and stir over low heat for 5 minutes or until sugar completely dissolves. Increase the heat to high and bring to the boil. Boil for 5 minutes. Set aside for 30 minutes to cool.
2. Meanwhile, place watermelon flesh in a blender (or food processer) and blend until pureed. Strain the puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice).
3. Add sugar syrup to the watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 5 hours or until almost set.
4. Roughly break up the sorbet with a metal fork and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.
5. Remove from the freezer and repeat step 4.
6. Repeat step 4 again this time adding the egg whites to the bowl of the food processer and processing until the sorbet is smooth and turns a paler colour. Return the sorbet to the container you intend to store it in and place in the freezer until firm.
7. To serve scoop into serving bowls or waffle cones and serve immediately.

water, caster sugar, watermelon, egg whites, waffle cone

Taken from www.food.com/recipe/watermelon-sorbet-281178 (may not work)