Best Watermelon Vodka Sorbet Recipes

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4-INGREDIENT WATERMELON SORBET



4-Ingredient Watermelon Sorbet image

No ice cream maker is needed to make this easy, 4-ingredient watermelon sorbet recipe. We couldn't keep enough watermelon in the house to keep up with the demand! -Kory Figura, Waverly, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 quarts.

Number Of Ingredients 5

1 cup sugar
1 cup water
8 cups cubed seedless watermelon
2 tablespoons lemon juice
Fresh mint leaves, optional

Steps:

  • In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. , In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. If desired, garnish with fresh mint.

Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 52g carbohydrate (49g sugars, Fiber 1g fiber), Protein 1g protein.

WATERMELON SORBET



Watermelon Sorbet image

There are no bad watermelons, but how can you improve your chances for a ripe, delicious one? The cheater's answer is to buy them at a farm stand or a farmers' market, where not only are they likely to be tastier but will also come with a seasoned pro to help. If you're in the grocery store, you might have to get a little rough: put your ear close and slap the side of the watermelon. If it makes a hollow sound, you're in business.

Provided by Mark Bittman

Categories     dessert

Time 1h

Number Of Ingredients 4

a small watermelon
1/2 cup yogurt
2 tablespoons sugar
1 tablespoon of lemon juice

Steps:

  • Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a food processor with 1/2 cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 1 gram, Carbohydrate 72 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 60 grams

WATERMELON SORBET OR GRANITA



Watermelon Sorbet or Granita image

This works only if your watermelon is juicy and sweet. If you make the granita version, you can use less sugar and omit the corn syrup because the ice crystals won't matter.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 5

900 grams (2 pounds) watermelon, seedless if possible, or seeded if seedless is not available, cut into 1-inch chunks
75 grams (about 1/3 cup) sugar
33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup (for sorbet version only)
2 tablespoons fresh lime juice
Pinch of sea salt

Steps:

  • Place all of the ingredients in a blender, and blend until smooth. Chill in the refrigerator for 2 hours or overnight.
  • If you are making granita, place a 9-by-11-inch baking dish in the freezer. Omit the corn syrup and reduce the sugar if desired.
  • Place a container in the freezer. Using an immersion blender, blend the watermelon mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 26 grams

MELON SORBET



Melon Sorbet image

Provided by Alton Brown

Categories     dessert

Time 4h45m

Yield 1 quart

Number Of Ingredients 4

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

Steps:

  • 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.

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