Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

　　1 cup water

　　2/3 cup sugar

　　a 2 3/4-pound piece of watermelon, rind and seeds discarded, flesh cut into chunks (4 1/2 cups)

　　4 teaspoons fresh lemon juice

　　1 cup fresh raspberries

　　In a saucepan simmer water with sugar, stirring, until sugar dissolves. In a blender purée watermelon, sugar syrup, lemon juice, and 1/2 cup raspberries and strain though a fine sieve into a bowl, pressing hard on solids. (Chill mixture, covered, until cold, about 2 hours.) Freeze mixture in an ice-cream maker. Serve scoops garnished with remaining 1/2 cup raspberries. (Sorbet may be made 1 week ahead.)

Nutrition Per Serving

　　#### Nutritional analysis provided by Gourmet