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Peel and cube watermelon. Remove seeds and put in food
processor. Pass through sieve and gather 1 litre of juice in a
pan. Add the sugar to the juice and heat on medium flame until
the sugar melts, then bring to the boil on a high flame. Allow
the syrup to cool. (The syrup I got was like clear liquid with
very small pink watermelon crumbs floating in it).
Remove any seeds from the pulp, add the lime juice, any extra
watermelon juice and the cooled syrup. Mix together and
freeze.
After a few hours, break the sorbet with a metal spoon and re-
freeze. Leave it overnight and pass it through a food processor
again for a soft texture.
Garnish with mint leaves
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