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Instructions |
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In a large saucepan, bring water and sugar to a boil. Cook ans stir until sugar is dissolved. Cool Slightly.
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In batches, process the sugar syrup and watermelon in a food processor. Transfer to a large bowl; stir in lemonade concentrate. Cover and refrigerate until chilled.
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Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
For fun add mini chocolate chips to the sorbet during the last few minutes of freezing.
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Place sorbet in the freezer for 2-4 hours before serving.
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Originally Submitted
8/1/2010
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