INGREDIENTI

600 g of watermelon pulp

130 g of sugar

270 g water

Juice of 1 lemon

1 egg white (about 30 g)

PREPARATION

Take a watermelon, cut it in half, then into slices, remove the peel and obtain 600 g of pulp (if you wish you can already remove all the seeds).
Using a blender, blend the pulp, then place it in a bowl.
Now dedicate yourself to the preparation of the sugar syrup: put a pan with 270 g of water on the heat, add the sugar, let it melt well and bring to the boil.
After 5 minutes, turn off the heat, transfer the syrup into a bowl and let it cool. Place the watermelon pulp and sugar syrup in the refrigerator for at least half an hour, so that they become very cold.
Squeeze a lemon with the citrus juicer and sieve the juice. Add the sugar syrup and lemon juice to the watermelon pulp.
At this point, whip the egg white, add it to the watermelon pulp and mix well with the help of a whisk, it should be a smooth mixture.
Pour the very cold mixture into the ice cream maker and stir until you obtain a creamy sorbet, for about 20-30 minutes. Serve the watermelon sorbet very cold and enjoy it immediately.