Australian Table
Ingredients
Method
1.Process watermelon and lemon juice in a food processor until smooth; strain well.
2.Combine water and sugar in a saucepan. Bring to the boil on medium heat, stirring, until sugar has dissolved.
3.Simmer, without stirring, 5 minutes. Remove from heat; cool. Blend in watermelon mixture.
4.Churn in an ice-cream maker following manufacturer’s directions, or freeze until partly frozen. Beat, re-freeze and beat again. Whisk egg white until soft peaks form. Fold it through watermelon mixture.
5.Pour mixture into a lamington pan (18 x 28cm). Freeze overnight. Serve alone in scoops or with fresh fruit.
You will need 1.7kg of watermelon with skin, or 900g skinless watermelon.
Note
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