Watermelon Daiquiri Sorbet

  • 1 lb. 5 oz. cubed ripe watermelon
  • 1 lime - zested and juiced
  • 2 T. rum - choose your favorite variety
  • 1 1/4 c. granulated sugar

This recipe works best if you have your watermelon and lime chilled before you begin. If you do not, consider chilling your watermelon mixture in the refrigerator for about an hour before placing it in your ice cream maker.

In the jar of a blender, combine the watermelon, 2 tablespoons of the lime juice (save any additional for another use), and 1 tablespoon of the lime zest (save any additional for another use), rum, and sugar. Process until it is smooth and entirely incorporated. You may need to press the watermelon down into the jar to get it to process, but it should form a very sweet, juicy mixture.

Pour the watermelon mixture into your ice cream maker and run it for 20-30 minutes or until the mixture gets very slushy. Transfer the mixture into a shallow, airtight plastic container. Seal the container and place in the freezer for at least 4 hours to allow the mixture to completely solidify. Store any leftovers in the freezer.

  • Yields: 4 (1 cup) servings
  • Preparation Time: 30 minutes plus several hours freezing time
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.