Sorbetto di cocomero

Name: Sorbetto di cocomero (Watermelon sorbet)
Cuisine: Italian
Ingredients: 300 g (10½ oz) caster (superfine) sugar; 750 g (1 lb 10 oz) skinned and deseeded watermelon; juice of 2 lemons; 500 ml (2 cups) water

Watermelon sorbet

Preparation info

Makes about
1.5 litres

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is about the most refreshing thing that can happen to you on a hot day in August. Sorbets are dificult to make without an ice-cream machine. You can, however, succesfully make a granita-type of dessert. If you have an ice-cream machine, pour the mixture in and follow the manufacturer’s instructions.

Ingredients

750 g (1 lb 10 oz) skinned and deseeded watermelon
300

Europe
Italy
Dessert
Gluten-free
Vegan
August
ice cream
Tuscany
Mediterranean

Method

In a blender, purée the watermelon until completely smooth. Simmer the sugar with 250 ml (1 cup) of the water in a saucepan to just dissolve. Remove from the heat, mix in the remaining water, lemon juice a