Tantalising watermelon sorbet

Stir sugar into 250ml water over medium heat until the sugar dissolves. Bring to the boil, remove from heat and let the syrup cool completely.
Blend the watermelon and lemon juice in a food processor until smooth. Gradually add the syrup – only 200ml at first – and mix through. Taste and, if you’d like it sweeter, add the remaining syrup. Scrape out into a suitable bowl, cover and place in the freezer.
Freeze the sorbet for about 4 hours; the sides should be hard but the centre should only be partially frozen. Remove from freezer, scrape into food processor and blend until smooth. Return to the freezer bowl and freeze for another 4 to 10 hours. Allow to defrost slightly before serving.

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