Spiked Watermelon Sorbet

Ingredients

  • 5 cups watermelon puree
  • 1 (15-ounce) can coconut milk
  • 1 (14-ounce) can condensed milk
  • ½ cup rum (we used Bacardí Superior)
  • Chile fruit seasoning for serving (we forgot to use it)
  • Mint for garnish (we didn’t use it)

Directions

  1. Add the watermelon, milks and rum to a baking dish, whisking to combine. Cover the dish and place it in the freezer for 6 hours or overnight.
  2. When you’re ready to eat his, scoop your portion into a bowl and sprinkle it with the fruit seasoning afterwards. Top with mint and enjoy !
dsc_0035 copy

You taste watermelon first and foremost but you can taste the coconut milk as well. The coconut milk and condensed milk gives this dessert a nice creamy texture. You taste the rum but it’s not too strong tasting.

We got this recipe from Chile Pepper magazine.

We weren’t paid in any form to promote Bacardí or Chile Pepper magazine.

Take care everybody !

One thought on “Spiked Watermelon Sorbet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s