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| Watermelon Sorbet |
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2 qts. (9 lbs.) watermelon, cubed and seeded
1/2 cup sugar
1/2 cup water
1/2 cup light corn syrup
2 Tbsp. lemon juice
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Method: Combine sugar, syrup and water; cook and stir over medium heat until it boils. Cool to room temperature. Puree watermelon cubes in blender; stir in cooled syrup. Freeze in ice cream maker according to manufacturer's directions.
Yield: 1 pint
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