Make use of that extra watermelon this summer by creating some yummy sorbet

You will need

3½-4 lb. watermelon
1 c. sugar
¼ c. lemon juice
2 tbsp. rum
food processor or blender
ice cream maker
dessert bowls
toppings

step 1: cut watermelon
cut a ripe watermelon into bite-sized pieces and remove the seeds.

step 2: puree
puree the watermelon in the food processor.

step 3: cook with sugar
cook 1 cup of the puree with the sugar in a saucepan, over medium heat, until the sugar hasdissolved.
add the sugar gradually and taste it to judge when the mixture is sweet enough.

step 4: mix the remaining ingredients
mix the rest of the watermelon puree, the lemon juice, and the rum into the sugar andwatermelon mixture.adding alcohol to the sorbet mixture keeps the sorbet from freezing solid and will allow you toserve it easily.

step 5: cover and cool
cover the saucepan and place the mixture in the refrigerator until it is cold.

step 6: freeze
freeze the watermelon mixture in the ice cream maker.

step 7: let firm up and serve
allow the mixture to freeze until firm, not hard — for at least 2 hours. when it is ready, scoopthe sorbet into dessert bowls and enjoy with toppings or all by itself.