Bright with its striking pink color and rose petal crust, this frozen sorbet sparkles with the happy flavors of summer.
- 1 cup turbinado sugar
- 3.5 cups watermelon, seedless, chopped
- 2 tsp rosewater
- 2 limes juiced, zested
- 2 egg whites, lightly beaten
- 1/8 tsp Sel Magique Classic Blend
- dried rose petals for garnish
This takes a little time but it's worth it! When you're planning this recipe, allow about 8 hours from start to finish (the sorbet crystals need time to develop). Best to plan this recipe a day ahead.
Combine sugar and 2 cups water in a saucepan and cook to dissolve, stirring over low heat for about 5 minutes. Refrigerate for 30 minutes or until cool.
While waiting place watermelon, rosewater and lime juice in a blender and blend until smooth. Strain through a sieve, pressing with the back of a spoon to extract as much liquid as possible (you’ll need 3 cups watermelon juice). Combine watermelon juice and cooled sugar mixture.
Pour into a 6 cup container and freeze for at least 2 hours or until almost set.
Break up the sorbet and transfer to a food processor. Process until the sorbet is smooth and has a soft, icy texture. Return to container and freeze for at least 2 hours or until firm.
Return sorbet to food processor with egg whites, zest, and Sel Magique then process until pale and smooth.
Spoon sorbet into its presentation container (a narrow metal or glass bread pan works nicely) and smooth the surface with the back of a spoon, then scatter with dried rose petals. Freeze for at least 2 hours or until firm. Serve and enjoy!