Description
A refreshing sorbet that just hits the spot on a hot summer day!
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Directions
In a medium saucepan over medium-high heat, combine the sugar, water and corn syrup and bring to a boil, stirring to dissolve the sugar. Reduce heat to low and cook until the sugar has completely dissolved, about 2 minutes. Remove from heat and let cool.
While the syrup is cooling, finely zest the limes and juice them - you should have about 1/4 cup juice.
In a food processor, puree the cooled sugar syrup, watermelon and lime juice until smooth. Strain the mixture, pressing on the solids with a spatula through a fine wire-mesh sieve. whisk in the lime zest and sea salt. Transfer to a quart-sized jar with lid and refrigerate overnight.
When ready to churn, taste the sorbet base and add more lime juice, zest and salt if needed. Churn according to machine instructions. Transfer to a lidded container and freeze until firm,at least 6 hours. Makes about 1 quart.
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Ingredients
 1 1/4 cups sugar
1/2 cup cold water
2 T. light corn syrup
2 limes, plus more to taste
4-5 cups watermelon chunks, seeds removed
Pinch salt
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