RASPBERRY AND WATERMELON SORBET

Wonderfully refreshing on a hot day, or soothing after a spicy meal, this healthy and easy-to-make dessert is great to have tucked away in the freezer.

SERVES: 4 PREP: 20 MINS COOK: 4 MINS FREEZE: 8 HOURS

⅔ cup superfine or granulated sugar

⅔ cup cold water

finely grated zest and juice of 1 lime

1¾ cups raspberries

1 small watermelon, seeded, peeled, and cut into chunks

1 egg white

1 Put the sugar, water, and lime zest into a small saucepan and cook over low heat, stirring, until the sugar has dissolved. Increase the heat to high until the mixture comes to a boil, then reduce to medium and simmer for 3–4 minutes. Let cool completely.

2 Put the raspberries and watermelon into a food processor in batches and process to a puree, then press through a strainer into a bowl to remove any remaining seeds.

3 Transfer the puree to a loaf pan, pour in the lime syrup through a strainer, then stir in the lime juice. Freeze for 3-4 hours, or until the sorbet is beginning to freeze around the edges but the center is still mushy.

4 Transfer the sorbet to a food processor and process to break up the ice crystals. Put the egg white in a small bowl and lightly whisk with a fork until frothy, then mix it into the sorbet.

5 Pour the sorbet into a plastic or metal container, cover, and freeze for 3-4 hours, or until firm. Let soften at room temperature for 10-15 minutes before serving. Eat within a week of freezing.

WONDERFUL WATERMELON

Watermelon contains 90 percent water, making it good for rehydrating the body. Unlike alcohol or caffeine, it is gentle on the kidneys. Choose the deepest red-flesh melon you can find for greater amounts of the carotenoid pigment lycopene, which is important for its antioxidant properties and cardiovascular health.