Watermelon Sorbet

• *Watermelon juice: place chunks of watermelon in a blender and puree. Strain the juice through a fine mesh sieve to remove any pulp or seeds.

  Put your juice in a container that has room to add more liquid and is deep enough that you can submerge an egg. Gently place the (whole, clean, in-shell) egg in the container. At this point it will probably sink straight to the bottom, so don’t just drop it in. If it heads to the bottom, remove it and add about **1/2 cup of the simple syrup. Stir and try the egg again.
• This time when you put the egg in it should be suspended in the liquid, maybe not to the surface yet, but hovering just below. Refer to the video in my Substack post.
• Add another 2 tablespoons of the simple syrup and stir.
• Place the egg in the juice, now you should see it starting to emerge. It needs to be about the size of a quarter above the surface to indicate that there is enough sugar in your solution.
• Continue to add simple syrup a couple of tablespoons at a time until you have the right level.
• Once the egg is floating high enough, taste the watermelon juice, if it seems overly sweet, you can add 1 tsp lemon juice.

  You can leave the juice for a couple of days and freeze just before serving.

Freeze

• Pour into your ice cream maker and proceed according to the manufacturer’s instructions.

  Pro Tip: I freeze a container to the put the sorbet in so it won’t melt as I remove it from the machine.
• Serve or Freeze the sorbet immediately. You can refreeze your sorbet in the machine as often as needed if it melts or gets icy. See Substack article for more info.
• Temper: If the sorbet hardens a bit after being frozen for a couple of days, you can temper it by letting it “warm up” in the refrigerator for 20-30 minutes before serving.