Watermelon Sorbet with Egg Whites

Watermelon sorbet is a fresh and delicious dessert, perfect for hot days. The addition of whipped egg whites makes the sorbet even fluffier and lighter.

Ingredients

• 500 g of watermelon (seedless and already cleaned)
• 100 g of granulated sugar (or to taste)
• Juice of 1 lemon
• 2 egg whites
• A pinch of salt

Preparation

1. Puree the watermelon pulp using a blender or a mixer. Strain the obtained juice to remove any solid residues.
2. In a saucepan, cook the watermelon juice with the sugar and lemon juice for about 5 minutes, until the sugar has completely dissolved. Allow the mixture to cool completely.
3. In the meantime, firmly whip the egg whites with a pinch of salt. This step is important to give the sorbet its typical soft and fluffy consistency.
4. When the watermelon mixture is cold, gently fold in the whipped egg whites, trying not to deflate them.
5. Pour the mixture into an ice cream maker and churn following the manufacturer’s instructions for your device. If you do not have an ice cream maker, pour the mixture into a suitable container and place it in the freezer. Stir it every half hour to prevent the formation of ice crystals, until it reaches the desired consistency.
6. Before serving, let the sorbet sit at room temperature for a few minutes to facilitate the scooping.

If you want to add an Italian touch, you could serve the sorbet inside the hollowed and well-cleaned watermelon rind, perhaps accompanied by fresh mint leaves for a contrast of colors and flavors.

Curiosity

Sorbet is a specialty that has deep roots in Italian and Mediterranean culinary history. It seems that the habit of enjoying cold drinks and foods with snow and ice came from the East and was brought to Italy and Europe by the Arabs. The term “sorbet” actually comes from the Arabic word “sharbat”, which identifies a cold drink.