Watermelon Lime Sorbet

Combine sugar, corn syrup and lime zest/juice in a saucepan on medium high heat. Stir and heat until sugar dissolves. Then remove from heat and transfer to a bowl and refrigerate until completely cooled.

Place watermelon cubes in the bowl of a food processor (working in batches if necessary.) Pulse 5 or 6 times, then blend until watermelon is completely pureed. Pour (and press) the puree through a mesh strainer into a bowl to separate excess pulp and seeds from the juice. (Discard the pulp and seeds.) This should yield 4 cups watermelon juice.

Once syrup is cooled, stir it into the watermelon juice. Turn ice cream machine on, and pour the watermelon mixture into the bowl. Churn for 25-30 minutes.

Keep frozen in an airtight container.

Yields: about 2 quarts