Melon Sorbet

Now with breakfast done, onto some fun treats to enjoy later! I had a large half of fresh watermelon sitting in my fridge and decided it was time for a fruity sorbet recipe. With my ice cream freezer bowl ready, I made this Melon Sorbet recipe from Alton Brown. It was really easy and so refreshing! Seriously, this recipe is so good, I plan on making variations with other melons like cantelope & honeydew… I’m also submitting this to Nik Snack’s very first blogging event she hosting, Ice Scream, You Scream. What a great event to pay homage to Ice Cream… after all, July is National Ice Cream Month! Here’s Alton’s recipe for Melon Sorbet:
1 pound, 5 ounces diced watermelon, muskmelon or honeydew
3 tablespoons freshly squeezed lemon juice
2 tablespoons Vodka (I used Absolut)
9 ounces sugar, approximately 1 1/4 cups

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.

Watermelon to the rescue!

So in an effort to cool down, I made a refreshing watermelon smoothie with a hint of strawberry, lemon and mango. It’s wonderful both pureed and strained or with little bits of watermelon. You can adjust it to your own tastes if you prefer it more tart or sweet too!Here’s my versatile recipe for Watermelon Smoothies:

6 cups chopped seedless watermelon
1 cup frozen strawberries
1/2 cup mango, chopped
1 cup water
2/3 cup white sugar
1/2 cup lemon juice

Combine all the ingredients in a blender.
Blend until your desired consistency.
You can strain it or leave with bits of watermelon.
Chill or serve over ice.