Watermelon Sorbet

Directions

In a medium saucepan, combine sugar, water and corn syrup.

Stir over medium heat until mixture comes to a boil.

Without stirring, simmer over low heat 5 minutes.

Stir in lemon juice; cool to room temperature.

Cut melon from rind, reserving only red fruit.

Remove and discard seeds.

Cut fruit into 1-inch cubes, making about 8 cups.

Purée melon cubes about 2 cups at a time in blender or food processor fitted with metal blade.

Stir into cooled syrup.

Pour into ice cream canister.

Freeze in ice cream maker according to manufacturer’s directions.

Makes about 2 quarts.