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Sorbet, Watermelon (P, TNT)
Source: "Ice Cream," by Mabel & Gar Hoffman
Yield: 2 quarts

2/3 cup sugar
1/2 cup water
2/3 cup light corn syrup
2 tbsp lemon juice
1/4 large watermelon

In a medium saucepan combine sugar, water, and corn syrup. Stir over medium heat until mixture comes to a boil. Without stirring simmer over low heat 5 minutes. Stir in lemon juice; cool to room temperature.

Cut melon from rind, reserving only red fruit. Remove and discard seeds. Cut fruit into 1" cubes, making about 8 cups. Puree melon cubes bout 2 cups at a time in a blender or food processor.

Stir into cooled syrup. Pour into ice cream canister and freeze according to manufacturer's directions.

Posted by Sheryl Donner

Nutritional Info Per Serving: 188 Calories (kcal); 1g Total Fat; (2% calories from fat); 1g Protein; 48g Carbohydrate; 0mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2-1/2 Other Carbohydrates