Sorbet Update - More Melons!
The rockmelon sorbet made from puree of half a melon combined with half a cup of orange juice and syrup, was a real delight. The watermelon sorbet from puree of slightly less than half a melon combined with half a cup of vodka and syrup did not fare too well, with too much ice-crystals formed. Have thus concluded that the texture of the fruit puree is important to the texture of the sorbet (puree should generally be thick and viscous). Watermelons have too much water content, and it probably would have been better if I had just used frozen watermelon balls instead of freezing watermelon juice which was what I got from pureeing half the melon in the blender. Looks like I have another round of experiment to carry out - soak watermelon balls in vodka and freeze?