Watermelon Sorbet - cubed watermelon

Method

• Make puree and strain Place fruit (and water, when using) in a food processor, and process until very smooth.
• Pass through a fine sieve into a deep bowl or a large glass measuring cup, pressing on solids with a flexible spatula to extract as much liquid as possible.
• Dont press too hard, or some of the seeds (if there are any) may be forced through the strainer into the liquid.
• Discard any solids that remain in the strainer.
• Sweeten puree and chill Transfer strained puree (or, for citrus sorbets, strained juice) to a deep bowl or plastic storage container.
• Add simple syrup (start with 1 cup syrup, then add more as needed) and stir until it is well combined.
• (To determine whether you need more syrup, gently drop a just-cleaned and dried egg into puree and push to submerge completely; when the sugar content is right, a piece of egg about the size of a quarter should be exposed.
• If the egg doesnt float to the top, add more syrup; if too much egg is exposed, add more fruit puree.)
• Cover bowl or container, and refrigerate until completely chilled before freezing, at least 1 hour (or overnight).
• Freeze Pour mixture into an ice-cream maker and freeze according to manufacturers instructions.
• Transfer sorbet to a large airtight container; freeze at least 2 hours (or overnight) before serving.