Sorbetto di Cocomero e Limone

Watermelon and Lemon Sorbet

Preparation info

  • About


    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About


  • 3 pounds watermelon (gross weight with the rind), or 2 pounds net weight with the rind removed
  • ¾ cup granulated sugar
  • ¼ cup freshly squeezed lemon juice


  1. Cut away and discard the watermelon rind. Cut the watermelon into 1-inch cubes, picking out all the seeds.
  2. Put the watermelon with the sugar and lemon juice in a food processor or blender and blend until liquefied.
  3. Strain the liquid through a medium mesh strainer and freeze in an ice cream machine according to the manufacturer’s instructions.