Watermelon and Raspberry Sorbet

• 1 cup water
• 2/3 cup sugar
• a 2 3/4-pound piece of watermelon, rind and seeds discarded, flesh cut into chunks (4 1/2 cups)
• 4 teaspoons fresh lemon juice
• 1 cup fresh raspberries

1. In a saucepan simmer water with sugar, stirring, until sugar dissolves.
2. In a blender puree watermelon, sugar syrup, lemon juice, and 1/2 cup raspberries and strain though a fine sieve into a bowl, pressing hard on solids.
3. (Chill mixture, covered, until cold, about 2 hours.)
4. Freeze mixture in an ice-cream maker.
5. Serve scoops garnished with remaining 1/2 cup raspberries.
6. (Sorbet may be made 1 week ahead.)

water, sugar, lemon juice, fresh raspberries

Taken from www.epicurious.com/recipes/food/views/watermelon-and-raspberry-sorbet-12672 (may not work)