Watermelon Sorbet

• 3 cups cubed watermelon (about one-eighth of a whole melon)
• 1 cup Simple Syrup (page 485), plus more if needed

1. Make puree and strain Place fruit (and water, when using) in a food processor, and process until very smooth.
2. Pass through a fine sieve into a deep bowl or a large glass measuring cup, pressing on solids with a flexible spatula to extract as much liquid as possible.
3. Dont press too hard, or some of the seeds (if there are any) may be forced through the strainer into the liquid.
4. Discard any solids that remain in the strainer.
5. Sweeten puree and chill Transfer strained puree (or, for citrus sorbets, strained juice) to a deep bowl or plastic storage container.
6. Add simple syrup (start with 1 cup syrup, then add more as needed) and stir until it is well combined.
7. (To determine whether you need more syrup, gently drop a just-cleaned and dried egg into puree and push to submerge completely; when the sugar content is right, a piece of egg about the size of a quarter should be exposed.
8. If the egg doesnt float to the top, add more syrup; if too much egg is exposed, add more fruit puree.)
9. Cover bowl or container, and refrigerate until completely chilled before freezing, at least 1 hour (or overnight).
10. Freeze Pour mixture into an ice-cream maker and freeze according to manufacturers instructions.
11. Transfer sorbet to a large airtight container; freeze at least 2 hours (or overnight) before serving.

cubed watermelon, simple syrup

Taken from www.epicurious.com/recipes/food/views/watermelon-sorbet-393896 (may not work)