Watermelon Sorbet

Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.

Process sugar syrup and watermelon, in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.

Grapefruit Sorbet: Substitute 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint for watermelon and lime juice. Proceed as directed.

Pineapple Sorbet: Substitute 2 cups chopped pineapple for watermelon and lime juice. Strain and discard pulp after processing mixture in blender, if desired. Proceed as directed.

Lemon Sorbet: Substitute 1/2 cup fresh lemon juice and 2 teaspoons grated lemon rind for watermelon and lime juice. Proceed as directed.

Orange Sorbet: Substitute 3 cups fresh orange juice and 2 teaspoons grated orange rind for watermelon and lime juice. Proceed as directed.

Strawberry Sorbet: Substitute 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice for watermelon and lime juice. Proceed as directed.

Cantaloupe Sorbet: Substitute 4 cups chopped cantaloupe for watermelon and lime juice. Proceed as directed.

Cherry Sorbet: Substitute 1 (6-ounce) can frozen lemonade concentrate, prepared, and 1 (16-ounce) jar maraschino cherries for watermelon and lime juice. Strain and discard pulp, if desired. Proceed as directed.

Raspberry Sorbet: Substitute 5 cups fresh or frozen raspberries for watermelon and lime juice. Proceed as directed.