Watermelon Sorbet (a.k.a. Pink Lemonade)

MAKE THE WATERMELON SORBET MIXTURE:

1. In a small saucepan, combine the sugar, corn syrup and lemon juice. Bring to a boil over high heat, stirring constantly until the sugar is completely dissolved. Set aside to cool.
2. Transfer the watermelon chunks to a food processor or blender and pulse until completely pureed.
3. Add the lemon syrup and vodka (if using) to the watermelon puree and pulse to blend. Cover and refrigerate for at least 2 -3 hours until very cold.

MAKE THE SORBET:

1. Transfer the watermelon sorbet mixture to your ice cream maker and churn according to the manufacturers instructions, about 20-25 minutes or until the sorbet freezes to the consistency of soft whipped cream.
2. Transfer the watermelon sorbet to a freezer safe storage container and freeze until firm, at least 4 hours.
3. To serve, let the watermelon sorbet rest on the counter for about 5 minutes to make it easier to scoop.

IF YOU DON'T HAVE AN ICE CREAM MAKER:

1. Make the watermelon sorbet as directed, then transfer to a wide, shallow freezer-safe container, like a 13x9" cake pan. Transfer the pan to the freezer.
2. Remove the pan every 20-30 minutes, and use a fork to scrap and mash the watermelon sorbet. Please continue to do this until the mixture is frozen, then pack it into an airtight storage container to keep in the freezer.