| Level: | Easy |
| Total: | 4 hr 45 min |
| Prep: | 15 min |
| Inactive: | 4 hr 30 min |
| Yield: | 1 quart |
| Level: | Easy |
| Total: | 4 hr 45 min |
| Prep: | 15 min |
| Inactive: | 4 hr 30 min |
| Yield: | 1 quart |
Ingredients
- 1 pound, 5 ounces diced watermelon, muskmelon or honeydew
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons vodka
- 9 ounces sugar, approximately 1 1/4 cups
Instructions
- Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
- Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer’s directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 150 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 0 g |
| Sugar | 35 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
| Serving Size | 1 of 8 servings |
| Calories | 150 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 0 g |
| Sugar | 35 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
I’ve made ice cream many times but this was my second attempt to make sorbet. The recipe is simple yet delicious and so much more refreshing than ice cream!! I made some recipe revisions:
Used a medium size ripe cantaloupe
Used 1 cup of sugar and dissolved the sugar with about 1/8 cup of hot water
Used a medium size ripe cantaloupe
Used 1 cup of sugar and dissolved the sugar with about 1/8 cup of hot water
I’ve made three batches now, and thanks to other reviewers, I cut way back on the sugar – 1/2 cup was PLENTY for each batch (one honeydew, one cantaloupe and one watermelon), and I went by exact weight on the melon. I didn’t have vodka for the honeydew and cantaloupe so I used rum, and both batches were so very good. But I ran out of rum, so went and bought vodka for the watermelon batch, and we all agreed that we didn’t like the watermelon sorbet nearly as much as the others. I don’t know if it was the rum or the melon choice. Also the watermelon took longer to freeze in my ice cream freezer – I assume because it has a higher water content. But we’ll go back to rum for making sorbet next time. I liked the flavor it introduced, and my bartender friend said rum pairs well with many fruits including watermelon. Great recipe, super easy, and a wonderful way to use up leftover melon (e.g. from a party). This is a keeper.
I never post reviews, but had to do so with this amazing recipe. I had some watermelon that had no taste and rather than toss it, I made this. I reduced the sugar to 1/2 cup, per another review and used 3 cups of watermelon. Followed the rest of the directions except I poured the mix through a mesh strainer before adding to my ice cream machine. After that, I freezed it for about 1 hour. This was so incredibly delicious and perfectly sweet. You must try this!
Great base recipe! Made a few changes, though:
– Halved recipe. Halved sugar but still ended up being a little too sweet for me. Ended up with the perfect amount to fill a 16 oz tupperware.
– Used what I had on hand: cantaloupe, lime juice and Grand Marnier. Could not be happier with the flavor! It’s super refreshing and summery. Just perfect with a little bit of fresh mint.
The texture ended up being dreamily smooth and soft. Highly recommend you try this recipe and play around with it to your taste!
First off I love Alton Brown. Second, this is excellent. I like the Vodka, not that I drink but the flavor of the watermelon was more pronounced.
Absolutely delicious. I have made with with honeydew, cantaloupe, and watermelon. Watermelon froze solid inspire of the sugar and vodka. Honeydew and cantaloupe have always been great hits! I only use a cup of sugar. I make it in my ice cream maker, and once it gets to soft serve constancy I put it in the freezer for 4-6 hours. It is always very smooth.
This is amazing stuff. Even if it manages to last past 2 or three days, it stays wonderfully smooth. The software as printed made a product WAY to sweet for me, so I too cut the sugar in half and it is perfect for the bride and I. Gonna have to try the limonchello idea….
Wow was this good!! I also halved the sugar (depends on the sweetness of your watermelon and tasted before I froze it to check if it was enough. I also didn’t have an ice cream maker so I followed the directions mentioned on an earlier review to freeze mixture for 4 hours in glass 9×13 pan then cut into chunks and food process then refreeze. Worked like a charm!!
We loved this sorbet. Very easy and wonderfully cooling on a very hot day. Enjoy.
You can easily cut the sugar down to 1/2 cup or less. Otherwise it comes out tasting like a liquid cotton candy. For those that dont like to go by weight, when I use watermelon I use 3 cups of pureed (liquified) watermelon and about 1/2 cup sugar. I also use watermelon flavored schnapps. This is far too sweet a dessert for me but other people seem to love it.