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
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.
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.