Ideally this is churned in an ice cream maker, although you can just put it in a glass storage container and put it in the freezer, giving it a stir from time to time until it freezes completely. The alcohol is optional, but the nice thing about including it is that since it doesn’t freeze, the sorbet won’t be rock hard! If you don’t include it, just be sure to take the sorbet out of the freezer for a bit before you want to eat it to let it soften up.
1 melon (approximately 2 lbs.)
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
2 teaspoons vodka or cassis (optional)
- In a blender, blend all ingredients until perfectly smooth. Taste the mixture and add more sugar or lemon juice, depending on how sweet your melon was to begin with.