Makes 10-12 servings. Difficulty
½ cup water 1 cup superfine sugar 6 cups cubed watermelon, seeds and rind discarded 2 Tablespoons lemon juice
Make the simple syrup. Simple syrup is just a combination of water and sugar. Traditionally this is used a lot in making various cocktails due to the neutral flavor, however, in this case it also works well in the sorbet. Some sorbets will call for corn syrup in place of the simple syrup. To make simple syrup, place the super-fine sugar in a small saucepan and add the water. Bring to a boil, stirring frequently, until the liquid turns clear. Remove from the heat and cool. (You can make larger quantities of simple syrup and store it in the refrigerator for weeks. If you choose to do this the ratio is 1 part water to 2 parts sugar.)
Cut the watermelon off the rind and remove the seeds (if using seeded watermelon). Cut the watermelon into 1 inch dice and place into a blender or food processor. Puree the watermelon. Pour the pureed watermelon into a large bowl and stir in 3/4 cup simple syrup and lemon juice.
Pour the mixture into an ice cream maker and freeze according to the directions for your machine. Spoon the sorbet into dessert dishes or gluten-free ice cream cones and enjoy!