Watermelon Lime Sorbet

• 1/4 cups Sugar
• 1/2 cups Corn Syrup
• 1/4 teaspoons Lime Zest
• 2 Tablespoons Fresh Lime Juice
• 6-1/2 cups Watermelon, Cubed

1. Combine sugar, corn syrup and lime zest/juice in a saucepan on medium high heat. Stir and heat until sugar dissolves. Then remove from heat and transfer to a bowl and refrigerate until completely cooled.
2. Place watermelon cubes in the bowl of a food processor (working in batches if necessary.) Pulse 5 or 6 times, then blend until watermelon is completely pureed. Pour (and press) the puree through a mesh strainer into a bowl to separate excess pulp and seeds from the juice. (Discard the pulp and seeds.) This should yield 4 cups watermelon juice.
3. Once syrup is cooled, stir it into the watermelon juice. Turn ice cream machine on, and pour the watermelon mixture into the bowl. Churn for 25-30 minutes.
4. Keep frozen in an airtight container.
5. Yields: about 2 quarts

ubc, corn syrup, ubc, lime juice

Taken from tastykitchen.com/recipes/desserts/watermelon-lime-sorbet/ (may not work)