Boozy Watermelon Sorbet

Summer’s here! Enjoy this cool refreshing adult desert anytime anywhere.  Feel free to substitute your fav vodka flavor for a taste twist.  I like to  enjoy a scoop or two of this sorbet in my chardonnay or proseco. Cheers!

Prep Time: 30 min            Cook Time: 5 min               Difficulty: Intermediate

Servings:1 2                         Serving Size: 1/2 cup         Yield: about 6 cups      SP: 3



  • 6 cup watermelon 1-inch chunks, seeds removed
  • 1/2 cup grapefruit or watermelon vodka

simple syrup

  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon ginger, grated
  • zest of 1 lime
  • 1 tablespoon lime juice




1. Combine sugar, water, ginger, lime juice and zest in a small saucepan over medium heat. Bring mixture to a boil, stirring occasionally. Boil mixture for 2-3 minutes until the sugar dissolves. Remove simple syrup from the heat and cool completely.

2. Once cool, strain the simple syrup through a wire-mesh strainer.

3. In a blender or food processor, combine diced watermelon, vodka and 1/4-1/2 cup of the simple syrup depending on the sweetness of the watermelon. For a non-boozy sorbet, leave out the vodka. Strain the mixture to eliminate the seeds. Cover and refrigerate the watermelon juice for at least 2 hours.

If  sorbet isn’t your thing, you can chill the watermelon juice and drink it plain or with a kick of your favorite liquor.

4. Pour sorbet mixture into an ice-cream make and freeze according to the manufacturer’s directions. Store frozen sorbet in a freezer-safe container and freeze until firm, about 4 hours. Drizzle a little vodka or sparkling wine over sorbet just before serving, if desired. 

NOTES,  TIPS & TRICKS: If you don’t have an ice-cream maker, pour the sorbet mixture into a freezer safe container and freeze. Remove the sorbet from the freezer and stir after 30 minutes to prevent ice crystals. Place the sorbet back in the freezer until it freezes.

Use leftover simple syrup to sweeten cold beverages and cocktails.



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