Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water
     2/3           cup  sugar
  2 3/4         pounds  watermelon -- remove rind and
                        seeds -- cut flesh into
                        -- chunks ( about 4
     1/2                cups)
  4          teaspoons  fresh lemon juice
  1                cup  fresh raspberries

Preparation:

In a saucepan simmer water with sugar, stirring until sugar has dissolved. In a blender pur‚e watermelon, sugar syrup, lemon juice, and 1/2 cup of raspberries. strain through a fine sieve into a bowl, pressing hard on the solids and then discard. covered and chill mixture until cold. freeze mixture in an ice cream maker. Serve scoops of sorbet and garnish with remaining 1/2 cup of raspberries. (sorbet may be made up 1 week in advance).

Nutritional Information:

99 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 3mg Sodium