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Watermelon Sorbet

 Watermelon Sorbet
After scooping out the watermelon for this pretty pink sorbet, I freeze the rind shell to use as a serving bowl for the scoops. We also put out bowls of chocolate chips and jimmies so our guests can sprinkle on their own "seeds".—Heide Grable, Raleigh, North Carolina
10 ServingsPrep: 25 min. + chilling Process 20 min./batch + freezing


  • 4 cups water
  • 2 cups sugar
  • 8 cups cubed seedless watermelon
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed


  • In a large saucepan, bring water and sugar to a boil. Cook and stir
  • until sugar is dissolved. Cool slightly. In batches, process the
  • sugar syrup and watermelon in a food processor. Transfer to a large
  • bowl; stir in lemonade concentrate. Cover and refrigerate until
  • chilled.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to manufacturer's directions. Refrigerate remaining mixture until
  • ready to freeze. Allow to ripen in ice cream freezer or firm up in
  • the refrigerator freezer for 2-4 hours before serving. Yield: about
  • 2-1/2 quarts.
Nutritional Facts: 1 serving (1 cup) equals 248 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 67 g carbohydrate, 1 g fiber, 1 g protein.