Easy, light & refreshing this sorbet can be made with or without an ice cream maker.
- 1/2 cup sugar
- 3/4 cup water
- 6 cups watermelon chunks, (4-pound watermelon), seeded
- 2 tablespoons lime juice
- Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
- Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
- Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
**Have an Ice Cream Maker? **Pour the watermelon mixture into the freezer bowl of your ice cream maker. Mix until the sorbet has thickened, approximately 25-35 minutes. The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm, about 2 hours.