Melon Sorbet

Ingredients

• 100 g coconut blossom sugar
• 1 tsp lemon juice
• 350 g watermelon flesh
• 1 large nectarine
• 200 ml dry non-alcoholic rosé sparkling wine
• 1 Egg white
• 40 g birch sugar powdered

Instructions

1. 1.

   Slowly bring the coconut blossom sugar with 60 ml water and lemon juice to a gentle boil in a pot, stirring until the sugar dissolves. Remove seeds from the watermelon flesh and place it in a blender. Wash, peel, pit, and chop the nectarine, then add it to the blender. Pour in some sparkling wine and blend the fruit finely. Add the remaining sparkling wine to the sugar-water mixture, stir well, and let cool.

2. 2.

   Beat the egg white until stiff peaks form while gradually whisking in the powdered birch sugar. Fold this into the fruit mixture and process in an ice cream maker. Alternatively, place it in a freezer and freeze for at least 3 hours, stirring vigorously every 30 minutes.