Olive Magazine
Watermelon sorbet

Watermelon sorbet

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
    • + freezing
  • Easy
  • Serves 4

During the long hot summers in Italy, a spoonful of sorbetto di cocomro is a popular pick-me-up. The amount of sugar used in this sorbet recipe can be varied depending on the sweetness of the watermelon

Nutrition:
NutrientUnit
kcal147
fat0.9g
carbs35.3g
fibre0.3g
protein1.6g
salt0.02g
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Try our watermelon sorbet, then check out our mango sorbetblackberry sorbet, kiwi sorbet and more sorbet recipes

Ingredients

  • 1 watermelon, cut in wedges and seeds taken out
  • to taste golden caster sugar

Method

  • STEP 1

    Remove the skin from the watermelon and cut the flesh into chunks. Purée in a food processor until smooth. Add sugar, a couple of tbsp at a time, until it is sweet enough. Remember that the cold will dull the flavour a little.

  • STEP 2

    Chill the purée for two hours, then freeze in a container or churn in an electric ice-cream machine. Store the sorbet in the freezer until ready to serve.

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