Here is a nice refreshing treat for the July 4th holiday. Watermelon Sorbet
2/3 cup sugar 1/2 cup water 2/3 cup light corn syrup 2 TB. lemon juice 1/4 large watermelon (about 8 cups of cubed watermelon)
In a medium saucepan, combine sugar, water and corn syrup. Stir over medium heat until the mixture comes to a boil. Without stirring, simmer over low heat for 5 minutes. Stir in lemon juice and cool to room temperature.
Cut melon into cubes (remove seeds if there are any). Puree 2 cups at a time in a blender or food processor with a metal blade. Stir into the cooled syrup.
Pour into ice cream canister. Freeze according to manufacturer's directions.