Watermelon sorbet

Ingredients:

• 1 cup of sugar
• 0.5 cup corn syrup
• 4 tablespoons lemon juice
• 3 tbsp. l. grenadine
• 3 fresh mint leaves
• 1 seedless watermelon weighing 1.2 kg.

Preparation:

1. In a small saucepan, combine the sugar, corn syrup, lemon juice, grenadine, and mint leaves and bring to a boil until the sugar dissolves. Let cool slightly. Trim the rind from the watermelon and cut it into chunks. Puree half of the chopped watermelon in a blender. Strain through a fine-mesh sieve into a large glass bowl. Repeat with the remaining watermelon. Add the slightly cooled syrup and blend well. Transfer the sorbet to a 2-liter plastic container and freeze for 3-4 hours.