Caster Sugar
The fine crystal of Chelsea...
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Desserts
Watermelon Sorbet
18 hours
10 mins
Easy
4
Refreshingly light and bursting with summer flavours, this Watermelon Sorbet is a simple, healthy dessert that’s perfect for cooling down on a hot day. Easy to make, with just a few ingredients.
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- Ingredients
- Method
Ingredients
- 500ml (2 cups) water
- 215g (1 cup) Chelsea Caster Sugar
- 1.2kg seedless watermelon, rind removed, coarsely chopped
- 2 egg whites
Chelsea Products in Recipe
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Method
Combine the water and Chelsea Caster Sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool.
Meanwhile, place watermelon in the jug of a blender and blend until pureed. Strain puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice).
Add sugar syrup to watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set.
Roughly break up the sorbet with a metal spoon and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture.
Return sorbet to container and place in the freezer for a further 4 hours or until firm. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.
Place the sorbet and egg whites in the bowl of a food processor and process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm. Scoop into serving glasses or bowls and serve immediately.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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