Watermelon Shandy Sorbet

  • Yield
    1 quart
  • Prep Time
    30 minutes
  • Cook Time
    15 minutes
  • Total Time
    12 - 24 hours

The addition of a can of beer prior to freezing gives this sorbet a smooth and soft consistency from the alcohol.  You don’t even need an ice cream maker to prepare it!  Simply freeze, then blend in a food processor or blender and refreeze. If you’re averse to corn syrup (it helps the texture of the sorbet from being too icy), you can replace with honey, agave or regular sugar.

Watermelon juice can be prepared by putting chunks of watermelon in a food processor and then straining the solids with a fine mesh colander.  You’ll be amazed how much juice a small seedless watermelon can produce.  Use the excess for cocktails or agua fresca.


  • 4 12 oz. cans of watermelon beer (or a mild ale)
  • 12 oz watermelon juice
  • 1 c sugar
  • 1/4 c corn syrup
  • 1/3 c lime juice
  • juice of 1 lemon
  • zest of a lime


Combine 3 cans of beer with watermelon juice in a large saucepan.  Bring to a boil, then reduce to a simmer and cook until the volume is reduced by approximately half. Keep an eye on the mixture early on as it will boil over very easily.

Once reduced, add the sugar and corn syrup and boil until the sugar is dissolved. Allow to cool to room temperature and then chill in the refrigerator overnight. Once chilled, add remaining cold beer, juices and zest. Place in freezer and freeze until firm.  Place in a blender or food processor and blend until soft and airy.  Return to freezer and freeze again until firm.