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This watermelon sorbet with a hint of lime is OUT OF THIS WORLD. It’s seriously amazing. Totally refreshing. Totally simple to make. And (mostly) good for you. Score!
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
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