Watermelon Sorbet

Yields
10-12 servings

from Chef Bill Smith of Crook's Corner Cafe and Bar in Chapel Hill, NC

2½ cups sugar, divided

6 cups cool water, divided

8 cups of watermelon, cubed and seeded (save a few seeds)

Pinch of salt

A few drops of lemon juice

Make a sugar syrup by mixing two cups of sugar into four cups of the water then bringing this mixture to a boil. Cook for 5 minutes or until sugar is dissolved and syrup appears slightly thick. Set aside to cool.
Toss watermelon with remaining ½ cup of sugar and salt. Let rest for half an hour. Purée with a food mill or food processor. Mix purée with two cups of water and lemon juice. Toss in reserved seeds for aesthetic appeal.
Churn in an ice cream maker according to the instructions and serve or store in freezer.

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