|1 tbsp||white creme de menthe, or Campari (optional)|
|3 cups||ripe watermelon flesh|
1. Place sugar and water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in crï¿½me de menthe if using. Chill the syrup. 2. Remove seeds from watermelon flesh. Place flesh the bowl of a food processor or blender; process until liquefied, about 2 minutes. Add purï¿½e to chilled syrup; stir to combine. 3. Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.
Source: Martha Stewart Living website at http://www.marthastewart.com