Watermelon Sorbet With Prosecco - cooking recipe

Ingredients

1/2 cup sugar
1 stalk lemongrass, halved lengthways
1/4 None watermelon, deseeded and pureed (about 2 1/4 lbs)
None None juice of 1 lime
1 None medium egg white
2 cups Prosecco
None None mint leaves, to decorate

Preparation

Heat the sugar, 1/2 cup water and the lemongrass and stir until sugar is dissolved. Set aside to cool, then remove the lemongrass. Mix the cooled syrup with the watermelon puree and lime juice. Pour into a wide freezer container and freeze for 8-12 hours, stirring every 30 mins for the first 6-8 hours. After 2 hours, whisk the egg white until stiff and mix into the sorbet.
To serve, put a few spoonfuls of sorbet in 4 chilled glasses and top with Prosecco. Decorate with mint leaves. Return the remaining sorbet to the freezer. It will keep for 6-8 weeks.