Watermelon and Raspberry Sorbet

1. 1

   In a saucepan simmer water with sugar, stirring, until sugar dissolves.

2. 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. 3

   (Chill mixture, covered, until cold, about 2 hours.)

4. 4

   Freeze mixture in an ice-cream maker.

5. 5

   Serve scoops garnished with remaining 1/2 cup raspberries.

6. 6

   (Sorbet may be made 1 week ahead.)

No additional tips available.