This is adapted from an online recipe for watermelon sorbet. It is very easy, and it makes a unique, delicious and refreshing dessert -- perfect for summertime! I added mini chocolate chips because, well, I'm obsessed with chocolate. Plus, they add a little texture and look kind of like watermelon seeds. The sorbet is great without them, too. You could mix the chips into the sorbet, but I sprinkled them on afterward. I scooped my sorbet with a melon baller for fancy presentation.
5 lbs. seedless watermelon, cut into small chunks (about 6 cups)
1/4 c. sugar
3 Tbsp. lime juice
1/2 c. light corn syrup OR sweetened condensed milk
Puree watermelon in blender. You should end up with 4 cups of puree/juice. In saucepan, bring 1 cup puree, sugar and lime juice to simmer over medium heat, stirring until sugar dissolves. It's hard to tell when it's dissolved, so just know it takes a few minutes. Season with salt. Pour in remaining puree, then whisk in corn syrup OR condensed milk, whichever you chose. Pour mixture into metal pan, cover with plastic wrap and freeze overnight.
Let pan sit at room temperature for 5 to 10 minutes. Using a butter knife, break up frozen puree into chunks and blend again. You could use a food processor or hand mixer, but a blender is horrible. Trust me. You could serve it soft like this, or if you want to be able to scoop it, put it in a freezer-safe container and refreeze until firm. Each time you get it out, you'll have to let it sit for a few minutes before scooping.