August 4, 2006
Melon Sorbet
Philippe Waterinckx, Tucson CSA
1 melon (cantaloupe or honeydew), peeled, seeded and cubed
3 tablespoons lemon or lime juice
2 tablespoons vodka
¼ cup sugar
Place all ingredients in a food processor and process until smooth. Refrigerate until chilled. Pour the chilled mixture into an ice cream maker and process according to manufacturer’s directions. Transfer sorbet to an airtight container and freeze 3 to 4 hours before serving.
July 13th, 2010 at 1:13 pm
The vodka is optional. However, it does help soften the texture of the sorbet. Without it, the sorbet tends to become a solid block of ice when kept in freezer for a prolonged time.
July 13th, 2010 at 12:25 pm
I want to try this, but would like to know what part the vodka plays before making it.