Watermelon Sorbet

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.