A duo of sorbets: Coconut & Watermelon

15 mins

30 - 45 mins [using an ice cream maker]

Servings: 4

2 refreshing summer sorbets

Coconut sorbet

1 drinking coconut
save 300ml of the coconut water and scrape out the tender flesh
avoid the brown pith
1 can coconut milk, 165 ml
1 egg white

Crack or cut open the drinking coconut and reserve 300 ml of the water, carefully scrape out the tender flesh trying to avoid the brown pith where it gets attached to the shell.
In a blender liquidise the coconut flesh, water and the coconut milk until the liquid is smooth [add sugar if you like it sweeter]
Beat the eggwhite until stiff and fold into the coconut liquid. Put into an ice cream maker and churn until done – serve immediately or transfer to a covered container and freeze until required- Take out of freezer 15 -20 minutes before serving. Serve with pomegranate seeds and a sprig of mint

Watermelon sorbet

400 ml liquidised fresh watermelon
1 eggwhite [stiffly beaten
sugar [optional]

As in previous recipe fold in beaten eggwhite to liquidised watermelon, [I have added coconut water or a splash of lemon juice for extra sweetness/tang] add sugar if using and pour into ice cream make and churn until done.
Note: because watermelon has a greater liquid content, extra churning and or freezing may be required- I spoon or pour off the extra liquid.
Serve with a sprig of mint and strips of young coconut flesh or lychees