MYO: Watermelon Sorbet

[Savin' Moola]

Watermelon Sorbet

Adapted from "Bounty of Biltmore Cookbook," Oxmoor House.
4 cups water
2 cups sugar
8 cups chopped seeded watermelon
1 (12-ounce) can fresh pink lemonade concentrate, thawed and undiluted

Bring 4 cups water and sugar just to a boil in medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
In blender, puree sugar syrup and watermelon in batches until smooth. Stir in lemonade concentrate. Cover and chill 2 hours.
Pour mixture into freezer container of 1-gallon ice cream maker; process according to manufacturer's directions.
Makes 2 1/2 quarts or 10 servings.
Per serving (per cup): 267 calories; trace g fat (0 g saturated fat; 0 percent calories from fat); 68 g carbohydrates; 0 mg cholesterol; 4 mg sodium; 1 g protein; 1 g fiber.

[Liss]

Watermelon Sorbet
Categories: Desserts
Yield: 12 Servings

2/3 c Sugar
1/2 c Water
2/3 c Light corn syrup
2 tb Lemon juice
1/4 Large watermelon

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.

Puree 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.