Watermelon Sorbet

• 14 cup water
• 1 teaspoon berry sugar
• 1 cup watermelon, chopped
• 1 tablespoon egg white

1. Dizzolve sugar in water in a hot saucepan, boil for 5 minutes and cool.
2. Puree watermelon in blender; strain and save juice.
3. Combine juice and sugar syrup; freeze for 5 hours.
4. Puree briefly and freeze for an additional 5 hours.
5. Puree briefly and add egg whites.
6. Puree until smooth and freeze until firm.
7. Serve frozen.
8. Enjoy!

water, berry sugar, watermelon, egg white

Taken from www.food.com/recipe/watermelon-sorbet-295764 (may not work)