Watermelon Vodka Sorbet Recipe

Watermelon Vodka Sorbet Recipe
Watermelon Vodka Sorbet Recipe photo by Taste of Home
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Watermelon Vodka Sorbet Recipe

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This icy granita is a cooling delight on a hot summer day. This is an adults only goody. You can use watermelon vodka for plain vodka if you like.—Rebekah Beyer, Sabetha, Kansas
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1 cup sugar
  • 1/2 cup water
  • 8 cups cubed seedless watermelon
  • 2 tablespoons lemon juice
  • 2 tablespoons vodka

Directions

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.
In batches, process the watermelon in a food processor for 2-3 minutes or until smooth. Transfer puree to a large bowl; stir in the lemon juice, vodka and sugar syrup. Pour into a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm; stir. Freeze 2 hours longer or until firm.
Process watermelon mixture in batches for 2-3 minutes or until smooth. Serve immediately or transfer to freezer containers and freeze until serving. Yield: 5 cups.
Originally published as Watermelon Sorbet in The Taste of Home Cookbook 2011, p23

Nutritional Facts

1/2 cup: 117 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 31g carbohydrate (30g sugars, 1g fiber), 0 protein.

  • 1 cup sugar
  • 1/2 cup water
  • 8 cups cubed seedless watermelon
  • 2 tablespoons lemon juice
  • 2 tablespoons vodka
  1. In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.
  2. In batches, process the watermelon in a food processor for 2-3 minutes or until smooth. Transfer puree to a large bowl; stir in the lemon juice, vodka and sugar syrup. Pour into a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm; stir. Freeze 2 hours longer or until firm.
  3. Process watermelon mixture in batches for 2-3 minutes or until smooth. Serve immediately or transfer to freezer containers and freeze until serving. Yield: 5 cups.
Originally published as Watermelon Sorbet in The Taste of Home Cookbook 2011, p23

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