900g (2lb) watermelon flesh, chopped and deseeded, plus wedges to serve
11/2tsp. rose water
Juice of 1 lemon
1 egg white, lightly beaten
1Tbsp. dried rose petals, optional
Directions
Step 1
In a large saucepan, gently heat sugar with 500ml (1 pint) water, stirring until sugar dissolves to a clear syrup. Set aside to cool, then chill for 20min.
Step 2
Blend watermelon flesh, rose water and lemon juice in a food processor, in batches if necessary, or use a stick blender. Use a wooden spoon to press the pulp through a sieve set over a large bowl to collect the juice. Break up any lumps in the pulp, then use a wire whisk to stir it into the watermelon juice along with the cooled sugar syrup.
Step 3
Pour mixture into a 1.4kg (3lb) loaf tin and freeze for 5hr until nearly frozen.
Step 4
In a medium bowl, whisk the egg white to stiff peaks. Break up the sorbet, put it into a food processor and blend it with the egg white into a smooth slush, in batches, if necessary. Spoon into the loaf tin, smooth the surface, scatter with rose petals and freeze for a further 6hr or overnight. To serve, allow to
soften slightly and scoop into balls.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
