Watermelon Sorbet

I love my local farmers' market in Statesboro.  One of the vendors gave me the recipe for melon sorbet.  I made it with watermelon, and it was fabulous!  It is so good on a hot day.  I don't know how to explain it, but it is the coldest thing I've ever eaten- colder than ice.  I don't know how that is possible, but try it and see for yourself.  My sister has been after me to post the recipe, so here it is.  I adjusted it to make enough to fill my ice cream churn.

UPDATE:  I tried this substituting agave nectar for the sugar/simple syrup, and it was just as fabulous without sugar!  Also, I think it works best in a food processor than a blender. 

Ingredients:
- 2 c. sugar
- 2 c. water
- 10 c. cubed watermelon with seeds removed
- 2 tbsp. lemon juice

Directions:
- Make a simple syrup by boiling the water and sugar until dissolved.  Cool in the refridgerator. 
- Working in two batches, put half the watermelon, half the cooled simple syrup, and half the lemon juice in the blender and puree.  Pour mixture into your ice cream churn.  Repeat with the other half of the ingredients. 
- Follow the directions for your ice cream churn to process the sorbet.