This scrumptious ice really captures the essence of an American favorite, drawing its sweet flavor from watermelon juice while leaving behind the seeds and rinds.

1 cup water
1/2 cup sugar
4 cups watermelon chunks
1 1/2 tablespoons lemon juice

1. Combine the water and sugar in a small saucepan. Bring the mixture to a boil, then lower the heat and simmer it gently for 5 minutes. Pour the liquid into an 8-inch square glass baking pan.
2. Puree the watermelon chunks in a blender, then strain the puree into a large bowl. Measure out 2 cups of the watermelon juice and stir it into the sugar syrup along with the lemon juice.
3. Place the pan in the freezer for 1 hour. Then stir the mixture with a wooden spoon and allow it to freeze for another 45 minutes. Repeat this process once, and then allow the mixture to freeze through (another couple hours or so).
4. Thaw the ice slightly so that you can transfer it to a chilled blender. Pulse the machine just until the ice is slushy, periodically scraping down the sides. Spoon the sorbet into chilled bowls and serve at once. Makes 6 servings.

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