Title: Watermelon Sorbet - Whnp81a
Categories: Dessert Frozen
Yield: 12 Servings
| 2/3 | c | Sugar |
| 1/2 | c | Water |
| 2/3 | c | Light corn syrup |
| 2 | tb | Lemon juice |
| 1/4 | | Large watermelon |
In a medium saucepan, combine sugar, water and corn syrup. Stir over
medium heat until mixture comes to a boil. Without stirring, simmer over
low heat 5 minutes. Stir in lemon juice; cool to room temperature. Cut
melon from rind, reserving only red fruit. Remove and discard seeds. Cut
fruit into 1-inch cubes, making about 8 cups. Puree melon cubes about 2
cups at a time in blender or food processor fitted with metal blade. Stir
into cooled syrup.
Pour into ice cream canister. Freeze in ice cream maker according to
manufacturer's directions. Makes about 2 quarts.
Per Serving: 88 calories - 0 protein - 23 g. carb. ~ 0 fat - 0 chol - 11
mg. calcium.