Sorbet Watermelon Sorbetto

Put the Tate & Lyle Golden Caster Sugar and water into a small saucepan, heat and stir until the sugar has dissolved then boil for 5 minutes. Remove from the heat and cool.

Meanwhile cut the flesh from the melon rind and remove any large seeds, weigh 750g and cut into chunks. (Any remaining melon can be used in a fruit salad). Put into a food processor or blender and purée.

Add the sugar syrup and the lime juice and mix well.

Pour the sorbetto into an ice-cream maker and churn according to the manufacturer’s instructions. Either use immediately or freeze for up to 2 months.

Alternatively, without a machine, pour the mixture into a shallow tray suitable for the freezer, allow it to part-freeze, then tip into a bowl and whisk to break up the ice-crystals. Return the mixture to the freezer and repeat at least three more times until completely frozen.

Before serving, place the sorbetto in the fridge for 30-60 minutes before scooping.

	Nutrition Values per serving	Women`s GDA per serving	Typical GDA Values (Women)
Energy (kcal)	87	4.4%	2000 kcal
Energy (kJ)	373		N/A
Protein (g)	0.5	1.1%	45g
Carbohydrates (g)	21.2	9.2%	230g
of which sugars (g)	21.2	23.6%	90g
Fat (g)	0.3	0.4%	70g
Of which saturated fat (g)	0.1	0.5%	20g
Fibre (g)	0.21	0.9%	24g
Salt (g)	0.005	0.1%	6g

Sorbet Watermelon Sorbetto

Sorbet Watermelon Sorbetto

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