Makes about 1 quart
1 cup organic sugar
3/4 cup filtered water
3 1/2 cups seedless watermelon flesh
Prep ice water bath in a medium sized stainless steel bowl.
Place sugar and filtered water in a sauce pan and dissolve sugar over medium-low heat, stirring occasionally. Remove from heat when sugar is dissolved. Pour syrup into a small bowl and chill in the ice water bath until cool.
Puree watermelon flesh in blender. Slowly add chilled syrup with blender running until combined.
Freeze sorbet in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in freezer until ready to use.