Watermelon sorbet

Watermelon sorbet

  • serves 4
  • A little effort

The amount of sugar used in this sorbet recipe can be varied depending on the sweetness of the watermelon. During the long hot summers in Italy, when people are prostrate with heat, a spoonful of sorbetto di cocomro can revive them.



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


  • 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.

Nutritional Information

  • Kcals 147
  • Fat 0.9g
  • Carbs 35.3g
  • Fibre 0.3g
  • Protein 1.6g
  • Salt 0.02g