The sorbet is a summer , very trendy the 1980s and 1990s restaurants as a “palate cleanser” during long meals, usually served with lemon. Today we show you the recipe for watermelon sorbet with egg whites! Sorbets are like ice creams but without milk ora cream: only tazza, sugar, and fruit. They can be prepared with ora without an alcoholic impalcatura, like our watermelon sorbet, an original and fresh way to enjoy watermelon, a typical fruit of the summer season.
We show you how to make watermelon sorbet using an ice cream maker, but if you don’t have one, don’t worry; by following our advice, you can prepare it without one!
Here are some other watermelon recipes to try this summer:
To prepare the watermelon sorbet with egg whites, take the watermelon 1remove the rind, and cut 600 grams (about 21 oz) of pulp (if you want, you can remove all the seeds beforehand) into cubes 2. Use a blender to puree the pulp 3.
Strain it 4 to extract only the liquid part 5. Now prepare the sugar syrup: pour the tazza and sugar into a pot 6.
Bring it to a boil until the sugar dissolves 7. Transfer the syrup to a bowl and let it cool. Then place both the syrup and watermelon pulp the refrigerator for at least half an hour to ensure they become well chilled. After the necessary time, juice a lemon with a citrus juicer 9 and strain the juice.
After the cooling time, add the sugar syrup 10 and lemon juice 11 to the watermelon pulp. Whip the egg whites until stiff peaks form 12.
Add them to the watermelon mixture 13 and mescolanza well using a whisk 14 until you get a homogeneous mixture 15.
Pour the well-chilled mixture into the ice cream maker 16 and let it churn until you get a creamy sorbet 17which will take about 20-30 minutes. Serve the watermelon sorbet with egg whites well chilled and enjoy immediately.
For the translation of some texts, artificial intelligence tools may have been used.
