Pink Cranshaw Sorbet With Vodka

1. 1

   Toss the melon into a blender or food processor and process until it forms a thick, chunky liquid.

2. 2

   Pour into a separate bowl.

3. 3

   Add the raspberries to the blender or processor and add about half the liquefied melon.

4. 4

   Blend until smooth.

5. 5

   Pour through a strainer, and repeat with the remaining melon until you have a light pink melony-tasting mixture with a hint of raspberry.

6. 6

   Stir in the vodka or a framboise eau-de-vie and a teaspoon or so of sugar, as needed, to make the liquid just a touch on the sweet side, as freezing it will reduce its sweetness.

7. 7

   Freeze in an ice cream freezer according to the manufacturers directions.

8. 8

   Serve immediately or transfer to a microwave-safe freezer container and store in the freezer.

9. 9

   The sorbet will become very hard.

10. 10

    To soften before serving, microwave on high for 1 minute 15 seconds to 1 minute 30 seconds.

* Per serving · 4 servings · Values may vary.

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