- 3/4 cup water
- 1/4 cup sugar
- 1 teaspoon lime juice
- 2 to 3 cups of watermelon, diced, no seeds or rind
In a small saucepan, heat the water, sugar, and lime juice on medium-high for 1 to 2 minutes, stirring until the sugar has dissolved. Chill this "syrup" for at least 20 minutes. In the meantime, place the watermelon chunks in a food processor or blender to liquefy. Add the chilled syrup to the watermelon puree and blend. Freeze sorbet in an ice-cream maker according to manufacturer's directions. Serve immediately. Enjoy!