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1/2 large Lemondrop Melon, diced (about 5 cups)
3/4 cup granulated sugar
2 large lemons, juiced (about 4 tablespoons)
2 tablespoons citrus vodka
Add all ingredients to a blender and process until smooth. Refrigerate for 8 hours or overnight in an airtight container. Pour the chilled mixture into your ice cream maker and process according to manufacturer’s directions. Transfer the sorbet to a freezer safe container and freeze for 3 to 4 hours before serving.
Makes 1 quart sorbet.
We’ re getting ready for a grilling good time on the 4th of July! Our kids and their fiances are coming over and my adorable grandson Isaac and a couple of extra grand-dogs too. Maybe I’ll get some more baby pictures to share. He’ll be 5 months old this week!
I know it’s hot where ever you are – it’s hot here too. We had severe storms Friday night here in Northern Virginia near Washington DC. 80 mile an hour winds took out part of our neighbor’s tree. Half of that ended up in our yard so Saturday was cleanup day. You could hear chain saws all over the neighborhood. The tree didn’t damage our fence or garden, but it sure came close! We are very lucky and only lost a few shingles on the roof.
I’ll be back Wednesday with another fun recipe to share. Hope you have a terrific week and a wonderful 4th of July celebration.