|Sugar||5 1⁄2 Ounce (2/3 Cup/170 Grams)|
|Water||10 Fluid Ounce (11/4 Cups/300 Milliliter)|
|Watermelon puree||1 1⁄4 Pint (21/2 Cup/625 Milliliter)|
1. Place sugar and water in a saucepan and cook over a low heat, stirring, until sugar dissolves. Bring to the boil, reduce heat and simmer for 10 minutes. Remove from heat and set aside to cool.
2. Mix watermelon puree into sugar syrup, pour into a freezerproof container and freeze until almost solid.
3. Place in a food processor or blender and process until smooth. Beat egg whites until soft peaks form and fold into fruit mixture. Return to freezerproof container and freeze until solid.