Watermelon Sorbet recipe
light corn syrup
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.