Watermelon Lime Sorbet
1 medium sized watermelon
1 cup simple syrup (recipe below)
Zest of one lime
Juice of one lime

Cut off all rind from the watermelon, taking out any seeds that don't belong:), and cube (you should have anywhere between 6-8 cups of cubed melon). Place in blender and puree until smooth. Measure out 4 cups of puree, and strain through a fine-meshed colander. Mix in the lime zest and lime juice, stir to combine. According to your manufacturer's ice cream model, freeze the mixture and store finished sorbet in freezer. Use an ice-cream scoop dipped in hot water to serve out scoops.

Simple Syrup
1 cup water
1 cup sugar

Bring sugar and water to boil in a saucepan, stirring. Let it boil for a few minutes until sugar is dissolved. Pour into a bowl, and let it chill until completely (notice the use of my italics on the word 'completely'- if the syrup is at all warm and you put that into your ice cream freezer, it will not freeze up properly, I warn you..) cool before using in sorbet.