To make watermelon puree, place chunks of watermelon into a blender. Puree. For 3 cups of puree, I used ¼ of a regular sized, seedless watermelon.
Put water and sugar in a sauce pan. Heat until sugar is completely dissolved.
Add sugar water to watermelon puree.
Refrigerate at least 2 hours, until completely cooled.
Churn in ice cream maker, following manufactures directions.
Store in freezer until ready to eat.
Notes
This sorbet is best after placed in freezer for 1-2 hours. If frozen longer, the sorbet will become very hard. Simply remove from freezer 5-10 minutes before serving so it can soften.