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.