Adapted from Family Fun, July/August 2007
1 cup water
1/2 cup sugar
4 cups watermelon chunks
1 1/2 tablespoons lemon juice
Combine the water and sugar in a small saucepan. Bring to a boil, then lower the heat and simmer it gently for 5 minutes. Pour the liquid into an 8-inch square glass baking pan.
Puree the watermelon chunks in a blender; strain the puree into a large bowl. Measure out 2 cups of the watermelon juice and stir it into the sugar syrup along with the lemon juice.
Place the pan in the freezer for 1 hour. Stir with a wooden spoon and allow it to freeze for 1 hour and 45 minutes. Stir with a wooden spoon and let it freeze through, another 2 1/2 to 3 hours.
Thaw the ice slightly and transfer it to a chilled blender. Pulse the machine just till the ice is slushy, occasionally scraping down the sides. Spoon the sorbet into chilled bowls and serve at once.
Yields 6 servings.
Per serving: 95 calories; 0 g fat; 24 g carbohydrate; 0 mg cholesterol; 2 mg sodium; 1 g protein; trace fiber.