Yield: 2 quarts
Prep Time: 15 min + chill time
Cook Time: 5 min
The sweeter the watermelon, the sweeter your sorbet will be.
1 1/2 cups granulated white sugar
1 1/2 cups water
6 cups seeded and cubed watermelon (no rind)
1/2 cup tawny port wine or white grape juice
1/4 cup freshly squeezed lemon juice
1. Bring sugar and water to a boil over medium-high heat, stirring occasionally until sugar dissolves. Reduce heat, and simmer 5 minutes. Remove from heat, and cool.
2. Process watermelon in food processor until smooth. Pour watermelon puree through a fine wire-mesh strainer into a bowl, discarding pulp.
3. Combine sugar syrup, watermelon juice, wine or grape juice, and lemon juice in covered container. Let chill overnight. Pour into container of 1 gallon electric ice cream processor; process according to manufacturer's instructions. Serve immediately, or place into airtight container and put in freezer.
Source: RecipeGirl.com (via Southern Living )