Melon sorbet recipe

COURTESY: MUMTAZ MOOSA
@MUMTAZMOOSAS

• Heat 2 cups (500 ml) sugar and 1 cup (250ml) water, stirring until the water has dissolved.

• I have put less sugar in the one I made, I used half a cup only as the watermelon I bought was sweet.

• Remove from heat and add 1/2 cup (38g) of basil to infuse for 30 min. Cool and strain. ( instead of basil mint works like a charm

• Blitz 1.5kg of seedless watermelon in a good processor.

• Combine the above syrup and ad 1/2 lemon juice.

• Place in a freezer safe bowl and freeze over night

• Place mixture in a food processor blitz until smooth.

• Whisk 2 egg whites until foamy and fold your frozen mixture, making sure it is well combined. Freeze for 4-6 hours before serving.

• omit egg whites if you have an allergy or not in the mood, it is optional)

• Recipe serves 8 people depends on bowl size.

• It easy and flop proof.

• The nice thing about this is you can play around with sweet melon and use the same recipe with out the lemon juice and basil.

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