Watermelon Sorbet

Sorbetto all'Anguria | tortaoragione.it

Every summer in Italy we experience a new heat wave. I am not sure what it will be called this year but I get ready by preparing a refreshing watermelon sorbet.

What’s the difference between gelato and sorbet? The latter does not have milk, or any other diary product, and it is usually fruit-based.
Like for any other sorbet, fruit has to be at its optimal ripening. Sweet!

I make gelato like a normal gelato shop would do, but of course without the fancy equipment, apart from an ice cream maker. But I do use the proper ingredients.
This recipe for example calls for inulin.

Inulin is a vegetable fiber and in gelato making is mainly used in the production of sorbets.
Its function is to increase the “solids” therefore giving the sorbet a better structure, without increasing the sweetness or its anti-freezing power. Moreover it prevents some fruit sorbets to release too much water.

Watermelon Sorbet

Servings: 6


  • 480 g watermelon pulp 17 oz
  • 106 g water 3.7 oz
  • 173 g sucrose 6.1 oz
  • 50 g dextrose 1.8 oz
  • 13 g inulin 0.45 oz
  • 2 g guar flour, the tip of a tsp 0.07 oz


  • Cut the watermelon into pieces and remove the pulp. Pulse with the immersion blender making sure you don't chop the seeds too.
  • Pass the pulp through a medium sieve to withhold the seeds.
  • Weight the right amount of pulp directly in the cup of the immersion blender.
  • Add the rest of the ingredients and mix thoroughly.
  • Make the sorbet according to the instructions of your ice cream maker.
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