Watermelon and Chocolate Chip Sorbet

In a small/medium saucepan combine the water, sugar, and two tablespoons lemon juice. Stir to (mostly) dissolve the sugar.

Bring to a gentle boil over high heat and turn down to medium. Boil gently for three minutes. Set aside to cool. (I set aside in the fridge).

Cube and de-seed the watermelon.

Place the cubed watermelon and simple syrup you made in a blender. Blend on high till it turns to a smooth watermelon puree.

Taste the watermelon puree. If it is too sweet, add up to one more Tablespoon of lemon juice to balance the sweetness. If it tastes fine to begin with, then leave it alone.

If your ice cream maker requires that you cool or chill the puree, do so before proceeding.

Transfer to your ice cream freezer. Freeze according to directions on your ice cream maker/freezer.

When the desired sorbet consistency is reached, mix in mini chocolate chips as desired and place in freezer for up to 2 weeks.