Daily Bite: Watermelon and Habanero Sorbet


1 1/2 cups water
1 cup granulated sugar
1 habanero chile, cut lengthwise in half and seeded
3 cups watermelon chunks, seeds removed
Juice of half a lime
1 teaspoon powdered egg white
Sprigs of fresh mint for garnish


Place water, sugar, and half of the habanero chile in a saucepan. Bring to a boil. Cover and remove from heat. Allow it to set for about 10 minutes. Remove and discard the chile. Let the mixture cool. Place mixture in a food processor or blender. Add watermelon, lime juice, powdered egg white, and 1/2 teaspoon minced habanero from remaining uncooked half. Blend until smooth and freeze in an ice cream maker or place in an airtight container and chill until hardened in freezer. If using the freezer method, break up iced mixture with a handheld mixer or a potato mashed before serving. Serve in a chilled glass dish. Garnish with a mint sprig.