Ingredients
2 watermelons, halved & deseeded.
50 g sifted icing sugar
90 ml SIDS RASPBERRY VINEGAR
2 egg whites
Directions
Scoop the flesh from the melons and place in a food processor with sugar and SIDS RASPBERRY VINEGAR. Blend to a purée. Place in a freezer-proof container, cover and freeze for 4-5 hours. Whisk egg whites until stiff, then blend with the mushy sorbet. Freeze until solid. Leave to stand at room temperature for 10-15 minutes before serving.
