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Melon Sorbet


  • 1 melon (cantaloupe or honeydew), peeled, seeded and cubed
  • 3 tablespoons lemon or lime juice
  • 2 tablespoons vodka
  • ¼ cup sugar


Place all ingredients in a food processor and process until smooth. Refrigerate until chilled. Pour the chilled mixture into an ice cream maker and process according to manufacturer’s directions. Transfer sorbet to an airtight container and freeze 3 to 4 hours before serving.

Submitted by Philippe Waterinckx, Tucson CSA