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Author Notes: This sorbet recipe is definitely purposefully extra boozy, unlike other recipes where you might add a tablespoon or two of liquor to help combat the iciness homemade ice cream acquires in the freezer if you don’t eat it right away.
And friends, it’s just so pretty and sassy. Like that woman at a party wearing a great dress who you can also tell is a LOT of fun. —Caetie
Makes 2 pints of sorbet
cups watermelon puree
cup simple syrup
lime, zest and juice
- Puree chunks of watermelon in a blender until you have about 4 cups worth of liquid. Roughly half of a medium watermelon yields 4 cups of puree. Protip – mash the watermelon chunks with a potato masher a few times before adding to the blender so they will blend up without having to add any extra liquid.
- Add the simple syrup, lime zest and juice, vodka and salt. Puree again until well-blended.
- Chill mixture for at least an hour, preferably longer.
- Process according to your ice cream maker's instructions.
- Remove from the ice cream maker when finished and freeze for about 4 hours.