WATERMELON SORBET

Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds — easy to see and remove. Then proceed with the recipe.

8 cups cubed (1 inch) watermelon, seeds and rind discarded
1 cup Simple Sugar Syrup
2 tablespoons fresh lemon juice

Puree the watermelon cubes in a food processor. Measure 4 cups of the puree and place in a bowl. Add the Simple Sugar Syrup and lemon juice and stir well. Freeze in an ice cream maker according to the manufacturer's instructions.

Makes 1 1/2 quarts to serve 12.
 
Per 1/2 cup: 80 calories, 21g carbohydrates, 1g protein, no fat, no cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.


Simply Delicious® by Sheila Lukins
PARADE®

SOURCE: Bon Appétit, 2002