Hello! I am here with a mid-week video and recipe in order to make up for the video that could not be uploaded last week *cue rain and sad music as I bury my hard-drive*. There was a heat wave over the weekend, and I couldn’t help but think a big cup of watermelon sorbet would be perfect to snack on. To take things up a notch, I’m going to make my watermelon sorbet look like little watermelons on their own. 
I’ve only ever made sorbet a few times, all except this time in pastry school, so I was baffled at how I would be able to measure the concentration of sugar in my sorbet (also known as finding out the degree of Brix — 1 degree equals 1g of sugar in 100g of liquid), but after a bit of research I came across a method that involves nothing but a large pitcher and an egg.
The method is executed by pouring in a bit of sugar syrup into the liquid (in this case, watermelon purée) at a time, and changing its concentration/density. This is what causes the egg to float. Once the visible egg-shell is about the size of a quarter, that’s when you know your sorbet mix is at the perfect concentration and is ready to go. The perfect concentration for a sorbet should be about 20-30%. This is what creates a smooth texture, lowers the freezing point, and adds to the flavour. 
Once the sorbet was churned and frozen, I made little watermelon rinds out of some white and green candy melts. Alternatively, you could temper white chocolate and use fat-soluble food colouring to make green chocolate, but sadly, I couldn’t get my hands on some in time, so I ended up using candy melts. I tempered some dark chocolate in order to pipe out little watermelon seeds to top my sorbet as my finishing touch.
Watermelon Sorbet
This recipe makes 1-1/2L of sorbet.
Ingredients
About 2Kg (8-9 cups) of chopped watermelon to get about 3 to 3-1/2 cups of watermelon purée after blending and straining.
250g (1-1/4 cup) sugar
250g (1 cup) water
20g (1 tbsp) lemon juice
1 clean raw egg (in-shell) to measure the concentration of sugar.
Method
- Boil sugar and water until the sugar is dissolved and pour into a heat-proof container to cool.
- Cut the watermelon into chunks and place in a blender to blend.
- Strain the watermelon to remove pulp and seeds. Pour the watermelon purée into a tall glass or jug, I used a large pyrex measuring cup.
- Place your egg in the watermelon purée and slowly add in sugar syrup while stirring until the egg is floating, and the visible area is about the size of a quarter.
- Remove the egg and pour in the lemon juice.
- Freeze according to manufacturers instructions.
- Place in a plastic or metal container and freeze for 3 hours or overnight.
- Serve after chilling and enjoy!
Feel free to check out my video tutorial below!
ally bakes 