Melon Sorbet

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.

2 Responses to “Melon Sorbet”

  1. Philippe Says:

    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.

  2. Sara Says:

    I want to try this, but would like to know what part the vodka plays before making it.

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