I tweaked the recipe so much that I cannot rate it properly in its original version (that's why I'm only giving 4*). This is how I did it: doubled the recipe but used a little less than 4 pounds of watermelon, added a cup of pureed fresh strawberries and blueberries (because the melon I bought was pinkish white inside instead of dark red and not at all sweet), added only half of the amount of sugar and instead of champagne I used 7up. The granita took much more time to freeze than 2 hours. It tasted most of all of the berries, but the watermelony (or rather cucumbery) tones took over after a while. 5 days later, it is stone frozen (which I don't mind) and the sweet flavours are much more prominent. I think that if you used a really ripe and sweet watermelon, it would produce a similar taste... All in all, if I have a leftover watermelon again, I will make this granita again!

Reviewed On: Jul. 20, 2009

I absolutely love this sorbet! I used lemon zest instead of peel and tonic instead of mineral water, and the taste is wonderful. I don't have an ice-cream maker and I did not bother with making it fluffy, mixed it a couple of times in the process of freezing, so it looks more like a huge ice cube, but the flavour! oh the flavour! :-) Thanks, Flashdance16, this will keep me through the summer!

Reviewed On: Jul. 14, 2009

First time, I used fresh pineapple instead of canned and pineapple juice instead of orange juice. The sorbet turned out delicious. My boyfriend loved it! Second time, I used fresh pineapple, otherwise followed the recipe and it was great, too, only the orange juice was a tad too prominent (I am comparing it with previous pineapple-pineapple sorbet, which I sort of preferred). I will try to use fresh orange juice next time. All in all, very refreshing and tasty (and perhaps healthy, too!). Thanks, Jenine7, this is a keeper :-)

Reviewed On: Jul. 14, 2009