Watermelon Sorbet - 2

Recipe Ingredients

2/3 cup	131g / 4.6oz	Sugar
1/2 cup	118ml	Water
2/3 cup	218g / 7.7oz	Light corn syrup
2 tablespoons	30ml	Lemon juice
1/4 tablespoon	3.8ml	Watermelon (large)

Recipe Instructions

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-inch cubes, making about 8 cups.

Puree melon cubes about 2 cups at a time in blender or food processor fitted with metal blade.

Stir into cooled syrup. Pour into ice cream canister.

Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts.

Source:
the California Culinary Academy

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