Watermelon Sorbet

Watermelon Sorbet

Watermelon Sorbet

  • 1 1/2 pounds watermelon
  • 9 ounces sugar
  • 3 tablespoons Campari
  • 1 tablespoon lime zest (from one lime)
  • 2 tablespoons lime juice
  • 1/4 teaspoon kosher salt
  1. Use a blender or food processor to finely puree the melon. Add the Campari, lime zest, lime juice, sugar and salt and process another 30 seconds
  2. Move to an airtight container and chill 1 hour.
  3. Churn according to your ice cream maker’s instructions then return to the airtight container to harden in freezer 3 to 4 hours before serving.
  4. Serve a scoop in a glass of prosecco with a twist of lime for an instant summer cocktail.


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  1. 2
    M S

    This is amazing! I usually shy from Campari because I find it overpowering, so I did reduce the amount called for by 1/3 and only used 7 oz. of sugar but it was still so delicious and the Campari was not overpowering in the least! Thanks AB!

  2. 3
    Jerry Stevens

    I’m really blown away with this recipe! I have tried using 1/2 Splenda and 1/2 sugar and seem to get good results! Good enough I just bought a second bottle of Campari today!

  3. 4

    We made it for an outdoor BBQ and it was a hit!! The Campari was not as bitter after the mixture was made into the sorbet and had time to sit for a bit in the freezee. Thanks!! Is there an alternative recipe that we can make for kids ? (No liquor, less sweet?)

  4. 6

    I’ll have to give this a shot. I’ve tried it before with vodka but the final sorbet was very sweet, too sweet for some people.

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