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1
Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
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2
Process sugar syrup and watermelon, in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.
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3
Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.
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4
Grapefruit Sorbet: Substitute 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint for watermelon and lime juice. Proceed as directed.
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5
Pineapple Sorbet: Substitute 2 cups chopped pineapple for watermelon and lime juice. Strain and discard pulp after processing mixture in blender, if desired. Proceed as directed.
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6
Lemon Sorbet: Substitute 1/2 cup fresh lemon juice and 2 teaspoons grated lemon rind for watermelon and lime juice. Proceed as directed.
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7
Orange Sorbet: Substitute 3 cups fresh orange juice and 2 teaspoons grated orange rind for watermelon and lime juice. Proceed as directed.
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8
Strawberry Sorbet: Substitute 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice for watermelon and lime juice. Proceed as directed.
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9
Cantaloupe Sorbet: Substitute 4 cups chopped cantaloupe for watermelon and lime juice. Proceed as directed.
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10
Cherry Sorbet: Substitute 1 (6-ounce) can frozen lemonade concentrate, prepared, and 1 (16-ounce) jar maraschino cherries for watermelon and lime juice. Strain and discard pulp, if desired. Proceed as directed.
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11
Raspberry Sorbet: Substitute 5 cups fresh or frozen raspberries for watermelon and lime juice. Proceed as directed.
