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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（將西瓜切成片）
Cut a ripe watermelon into bite-sized pieces and remove the seeds.
Step 2: Puree（攪成西瓜泥）
Puree the watermelon in the food processor.
Step 3: Cook with sugar（用中火，加糖煮1杯西瓜汁）
Cook 1 cup of the puree with the sugar in a saucepan, over medium heat, until the sugar has dissolved.
Add the sugar gradually and taste it to judge when the mixture is sweet enough.
Step 4: Mix the remaining ingredients（將剩下的西瓜泥加上檸檬汁，糖進行攪拌）
Mix the rest of the watermelon puree, the lemon juice, and the rum into the sugar and watermelon mixture.
Adding alcohol to the sorbet mixture keeps the sorbet from freezing solid and will allow you to serve it easily.
Step 5: Cover and cool（擱置冰箱冷卻）
Cover the saucepan and place the mixture in the refrigerator until it is cold.
Step 6: Freeze（讓結冰）
Freeze the watermelon mixture in the ice cream maker.
Step 7: Let firm up and serve（結成冰之后就可以拿出來享用了）
Allow the mixture to freeze until firm, not hard — for at least 2 hours. When it is ready, scoop the sorbet into dessert bowls and enjoy with toppings or all by itself.
The home ice cream freezer was invented by Nancy Johnson of Philadelphia in 1843.
