Watermelon Sorbet

4 ½ - 5 lb. Piece watermelon
½ cup sugar
2/3 cup water
4 oz. Egg Beaters, or egg substitute
2 tbs. Lemon juice
dash salt

Remove watermelon pulp from rind and scrape out seeds, saving as much juice as possible. Cut watermelon into small chunks and place in a blender or food processor. Process until smooth. Strain through a coarse sieve to remove any small white seeds. There should be approximately 3 cups melon juice. Return melon juice to blender. Combine sugar and water in a small saucepan. Bring to a boil and cook for 3 to 4 minutes until sugar is completely dissolved. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture. Add to melon juice along with remaining ingredients. Process until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.
Makes: about 1 quart

White Mountain Electric Ice Cream Freezer White Mountain Hand Crank Ice Cream Freezer Watermelon Sorbet