3/4 cup sugar
1 cup water
1/4 cup lime juice
6 cups of diced watermelon
In food processor or blender, puree the watermelon chunks. Place in fridge until ready to use. In a small saucepan, add the sugar, water and lime juice and cook over medium until boiling and the sugar dissolves. Remove from heat, let cool and chill.
Add the watermelon puree to the chilled syrup and pour into an ice cream maker. Process according to manufacturer’s directions. Transfer the sorbet to airtight container and place in the freezer overnight (for best results).