Watermelon Sorbet

Name: Watermelon Sorbet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: about 2-1/2 quarts.
Ingredients: 4 cups water; 2 cups sugar; 8 cups cubed seedless watermelon; 1 can (12 ounces) frozen pink lemonade concentrate, thawed

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

Ingredients

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

Directions

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.