Watermelon Sorbet

When picking out a watermelon, ensure that it is symmetrical with no cuts and bruises. A watermelon that is ripe will have a healthy sheen, a dull rind and a dull yellow spot on its underside on which it touched the ground. To confirm that the melon is completely ripe, thump it and the sound should be dull and hollow, while the weight of the watermelon should be heavy considering its size.

Ingredients:
1/2 cup sugar
4 1/2 cups fresh pureed watermelon pulp, seeds removed. (you will divide this)
1/8 teaspoon salt
2 tablespoons freshly squeezed lemon juice or lime juice (your choice)

Puree watermelon in a food processor or blender.

In a medium saucepan over medium-high heat, combine sugar, 1/2 cup watermelon juice, and salt; bring to a boil. Boil 30 to 45 seconds sugar completely dissolves. Remove from heat and let stand approximately 10 minutes. If making ahead, store in the refrigerator.

To the remaining 4 cups pureed watermelon pulp, add sugar syrup, lemon juice, stir until thoroughly blended.

Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 4 to 6 servings.