- 16 oz watermelon
- 5 oz cantaloupe
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons vodka*
- 9 oz sugar, ~ 1 1/4 cups
*Vodka is used because it won't contribute much flavor to the sorbet, but I actually used black cherry vodka because it's what I had on hand. I don't see any reason not to use flavored vodka if it's fruity and you think it will go with the other flavors, or even midori as it's a melon-based liqueur.
Place melon is the bowl of a food processor and process till smooth. Add lemon juice, vodka, and sugar and process for another 30 seconds. Place mixture in fridge until it reaches 40°F, which will take between 30 minutes to an hour. Pour chilled mixture into bowl of an ice cream maker (already running) and process according to manufacturer's instructions. Transfer to an airtight container and freeze 3-4 hours before serving.