This recipe is easy to make and never fails to impress. Serve it in shot glasses as a palate cleanser between courses or a very light starter. The combination of sweet watermelon sorbet, fruity olive oil and salt flakes is amazing.
2 cups water
1 cup sugar
1½ kg watermelon, rind removed, cubed
Juice of half a lemon (or more, to taste)
1 egg white
Extra virgin olive oil
Place water and sugar in a medium saucepan and heat, stirring, until the sugar has dissolved. Bring to the boil and boil for 5 minutes. Cool. Puree the watermelon cubes in a food processor. Push through a fine sieve, pressing hard on the solids. You should have at least 600ml juice.
Add syrup and lemon juice to watermelon juice and mix well. Tip into a shallow plastic container and freeze for 4-5 hours, covered, or until almost solid. Scrape sorbet into a food processor, add the egg white and process until smooth. Return to the plastic container, cover and freeze again.
Serve a scoop or two per person in a shot glass. Drizzle with a little extra virgin olive oil and sprinkle with a few salt flakes.
Serves lots and keeps for up to a month in the freezer