Friday, August 8, 2008

Watermelon Sorbet

6 cups watermelon
1/4 cup corn syrup
1/2 cup water

Cut watermelon into cubes. Freeze 8 hours, or overnight.

Add watermelon, corn syrup, and water to blender. Puree until smooth.

Freeze watermelon puree until solidified (about 4 hours); stir sorbet every half hour to get the proper texture.

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